Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, topped with crisp sliced cucumbers.

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NUTRITION

254kcal
Protein
18.2g
Fat
12g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest before slicing into thin strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 4

    Place the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large mixing bowl.

  • 5

    Add the sliced chicken to the bowl and drizzle with the lemon vinaigrette.

  • 6

    Toss everything together until well combined and serve immediately.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, topped with crisp sliced cucumbers.

NUTRITION

254kcal
Protein
18.2g
Fat
12g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 cup Cherry Tomatoes

1/4 cup Cucumber

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest before slicing into thin strips.

  • 3

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.

  • 4

    Place the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large mixing bowl.

  • 5

    Add the sliced chicken to the bowl and drizzle with the lemon vinaigrette.

  • 6

    Toss everything together until well combined and serve immediately.