Grilled Chicken Spinach Salad with Quinoa

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

Grilled Chicken Spinach Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach with a bright lemon-olive oil dressing and crisp cucumber slices.

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NUTRITION

317kcal
Protein
28.4g
Fat
13.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

3 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked through.

  • 2

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 4

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

  • 5

    Top the spinach with the cooked quinoa, halved cherry tomatoes, and sliced cucumbers.

  • 6

    Add the grilled chicken on top of the vegetables and grains.

  • 7

    Drizzle the lemon-olive oil dressing over the salad and toss gently to combine before serving.

Grilled Chicken Spinach Salad with Quinoa

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

Grilled Chicken Spinach Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach with a bright lemon-olive oil dressing and crisp cucumber slices.

NUTRITION

317kcal
Protein
28.4g
Fat
13.4g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

3 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked through.

  • 2

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 3

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.

  • 4

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

  • 5

    Top the spinach with the cooked quinoa, halved cherry tomatoes, and sliced cucumbers.

  • 6

    Add the grilled chicken on top of the vegetables and grains.

  • 7

    Drizzle the lemon-olive oil dressing over the salad and toss gently to combine before serving.