Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Fresh Spinach; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cherry Tomatoes; 0.5 cup Sliced Cucumber

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken and fluffy quinoa tossed with baby spinach and a zesty lemon vinaigrette, finished with a bright and tangy crunch.

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NUTRITION

Protein

33g

Fat

18.7g

Carbs

28g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

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PREPARATION

1
Season the chicken breast with salt, pepper, and dried oregano.
2
Grill the chicken over medium-high heat until the internal temperature reaches 165°F, then let it rest and slice into strips.
3
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of sea salt to create the dressing.
4
Add the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and sliced cucumber to the bowl with the dressing.
5
Toss all the salad components together until the spinach is lightly wilted and everything is well coated.
6
Top the salad with the warm grilled chicken strips and serve immediately.