Name: Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 cup Sliced Cucumber

Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette

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 Spinach Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach with a zesty lemon vinaigrette and crisp cucumbers.

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NUTRITION

Protein

34.7g

Fat

14.3g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Sliced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper, then grill over medium-high heat until the internal temperature reaches 165°F.
2
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt to create the vinaigrette.
4
In a large salad bowl, combine the baby spinach, cooked quinoa, and sliced cucumbers.
5
Drizzle the lemon vinaigrette over the salad base and toss gently to coat the leaves evenly.
6
Top the salad with the sliced grilled chicken and serve immediately.