Grilled Chicken and Quinoa Salad with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with crisp cucumber slices.

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NUTRITION

328kcal
Protein
17.8g
Fat
17.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

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PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.

  • 2

    Cook the quinoa in water or vegetable broth according to package instructions and let it cool slightly.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 4

    Place the fresh baby spinach in a large bowl and top with the cooked quinoa, grilled chicken, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.

Grilled Chicken and Quinoa Salad with Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with crisp cucumber slices.

NUTRITION

328kcal
Protein
17.8g
Fat
17.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until the internal temperature reaches 165°F, then slice into thin strips.

  • 2

    Cook the quinoa in water or vegetable broth according to package instructions and let it cool slightly.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 4

    Place the fresh baby spinach in a large bowl and top with the cooked quinoa, grilled chicken, sliced cucumbers, and halved cherry tomatoes.

  • 5

    Drizzle the vinaigrette over the salad and toss gently until everything is evenly coated.