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 crisp cucumbers, finished with a splash of zesty lemon vinaigrette.

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NUTRITION

259kcal
Protein
17.8g
Fat
8.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.6 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 cup Cherry Tomatoes

0.25 cup Cucumber

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PREPARATION

  • 1

    Grill the chicken breast until cooked through then slice into thin strips.

  • 2

    Rinse quinoa thoroughly and boil in water until fluffy and tender.

  • 3

    Combine the fresh baby spinach halved cherry tomatoes and diced cucumber in a large bowl.

  • 4

    Add the cooked quinoa and sliced grilled chicken to the salad base.

  • 5

    Whisk together the olive oil and lemon juice in a small jar then drizzle over the salad.

  • 6

    Toss everything gently to combine and season with a pinch of sea salt and black pepper.

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 crisp cucumbers, finished with a splash of zesty lemon vinaigrette.

NUTRITION

259kcal
Protein
17.8g
Fat
8.2g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.6 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 cup Cherry Tomatoes

0.25 cup Cucumber

PREPARATION

  • 1

    Grill the chicken breast until cooked through then slice into thin strips.

  • 2

    Rinse quinoa thoroughly and boil in water until fluffy and tender.

  • 3

    Combine the fresh baby spinach halved cherry tomatoes and diced cucumber in a large bowl.

  • 4

    Add the cooked quinoa and sliced grilled chicken to the salad base.

  • 5

    Whisk together the olive oil and lemon juice in a small jar then drizzle over the salad.

  • 6

    Toss everything gently to combine and season with a pinch of sea salt and black pepper.