Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and cherry tomatoes, finished with a zesty lemon-oregano vinaigrette.

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NUTRITION

326kcal
Protein
17.7g
Fat
17g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 3

    Halve the cherry tomatoes and thinly slice the cucumber into rounds.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooled quinoa, tomatoes, and cucumber.

  • 5

    Whisk the extra virgin olive oil and lemon juice together with a pinch of sea salt and dried oregano to create the dressing.

  • 6

    Add the sliced chicken to the salad, drizzle with the vinaigrette, and toss gently to combine before serving.

Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and cherry tomatoes, finished with a zesty lemon-oregano vinaigrette.

NUTRITION

326kcal
Protein
17.7g
Fat
17g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 3

    Halve the cherry tomatoes and thinly slice the cucumber into rounds.

  • 4

    In a large mixing bowl, combine the fresh baby spinach, cooled quinoa, tomatoes, and cucumber.

  • 5

    Whisk the extra virgin olive oil and lemon juice together with a pinch of sea salt and dried oregano to create the dressing.

  • 6

    Add the sliced chicken to the salad, drizzle with the vinaigrette, and toss gently to combine before serving.