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 breast tossed with fluffy quinoa and fresh baby spinach, finished with a zesty lemon-herb vinaigrette.

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NUTRITION

259kcal
Protein
21.8g
Fat
8.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

0.3 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until cooked through, then slice into thin strips.

  • 2

    Rinse the quinoa and boil in water or vegetable broth until fluffy and the water is absorbed.

  • 3

    In a large bowl, combine the fresh baby spinach and halved cherry tomatoes.

  • 4

    Whisk together the olive oil and lemon juice with a pinch of salt and pepper to create the dressing.

  • 5

    Toss the warm quinoa and grilled chicken with the vegetables and dressing until well combined.

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 breast tossed with fluffy quinoa and fresh baby spinach, finished with a zesty lemon-herb vinaigrette.

NUTRITION

259kcal
Protein
21.8g
Fat
8.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1 tsp Extra Virgin Olive Oil

0.3 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until cooked through, then slice into thin strips.

  • 2

    Rinse the quinoa and boil in water or vegetable broth until fluffy and the water is absorbed.

  • 3

    In a large bowl, combine the fresh baby spinach and halved cherry tomatoes.

  • 4

    Whisk together the olive oil and lemon juice with a pinch of salt and pepper to create the dressing.

  • 5

    Toss the warm quinoa and grilled chicken with the vegetables and dressing until well combined.