Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Grilled Chicken Breast; 0.43 cup Cooked Quinoa; 2 cups Baby Spinach; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 cup Diced Cucumber; 1 teaspoon Toasted Sunflower Seeds

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 breast tossed with fluffy quinoa and baby spinach, finished with a zesty lemon vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

21.7g

Fat

12.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

0.43 cup Cooked Quinoa

2 cups Baby Spinach

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Diced Cucumber

1 teaspoon Toasted Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill until cooked through.
2
Let the chicken rest for a few minutes before slicing it into bite-sized strips.
3
In a large mixing bowl, combine the cooked quinoa, baby spinach, and diced cucumber.
4
Whisk the extra virgin olive oil and lemon juice together in a small jar to create the vinaigrette.
5
Pour the dressing over the salad and toss gently to coat the leaves and grains.
6
Top with the sliced grilled chicken and a sprinkle of toasted sunflower seeds.