Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, featuring crisp cucumbers for a refreshing bite.

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NUTRITION

194kcal
Protein
15g
Fat
7.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1.13 oz Grilled Chicken Breast

0.33 cup Cooked Quinoa

1.5 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

0.25 cup Cucumber

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PREPARATION

  • 1

    Grill the chicken breast until internal temperature reaches 165°F and slice into thin strips.

  • 2

    Cook the quinoa according to package directions and let it cool slightly to room temperature.

  • 3

    Place the fresh baby spinach in a large mixing bowl as the base of the salad.

  • 4

    Add the cooked quinoa, sliced chicken, halved cherry tomatoes, and diced cucumber to the bowl.

  • 5

    In a small separate jar, whisk together the olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the salad and toss gently to ensure every ingredient is evenly coated.

Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, featuring crisp cucumbers for a refreshing bite.

NUTRITION

194kcal
Protein
15g
Fat
7.3g
Carbs
19.7g

SERVINGS

1 serving

INGREDIENTS

1.13 oz Grilled Chicken Breast

0.33 cup Cooked Quinoa

1.5 cups Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

0.25 cup Cucumber

PREPARATION

  • 1

    Grill the chicken breast until internal temperature reaches 165°F and slice into thin strips.

  • 2

    Cook the quinoa according to package directions and let it cool slightly to room temperature.

  • 3

    Place the fresh baby spinach in a large mixing bowl as the base of the salad.

  • 4

    Add the cooked quinoa, sliced chicken, halved cherry tomatoes, and diced cucumber to the bowl.

  • 5

    In a small separate jar, whisk together the olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Drizzle the dressing over the salad and toss gently to ensure every ingredient is evenly coated.