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

Tender grilled chicken and protein-rich quinoa tossed with fresh baby spinach and a bright lemon-herb vinaigrette, topped with a sprinkle of salty feta.

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NUTRITION

431kcal
Protein
34.3g
Fat
20.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, place the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 6

    Add the sliced chicken to the salad bowl and drizzle with the lemon vinaigrette.

  • 7

    Toss everything together until well combined and finish by sprinkling the crumbled feta cheese over the top.

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

Tender grilled chicken and protein-rich quinoa tossed with fresh baby spinach and a bright lemon-herb vinaigrette, topped with a sprinkle of salty feta.

NUTRITION

431kcal
Protein
34.3g
Fat
20.8g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 tablespoon Feta Cheese

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken is grilling, place the baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber in a large mixing bowl.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 6

    Add the sliced chicken to the salad bowl and drizzle with the lemon vinaigrette.

  • 7

    Toss everything together until well combined and finish by sprinkling the crumbled feta cheese over the top.