Name: Grilled Lemon Herb Chicken Salad with Quinoa and Fresh Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.2 ounces Chicken Breast; 3/4 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, sliced; 1 tablespoon Lemon Juice; 1/2 teaspoon Dried Oregano

Grilled Lemon Herb Chicken Salad with Quinoa and Fresh Spinach

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Chicken Salad with Quinoa and Fresh Spinach

Tender grilled chicken breast marinated in lemon and oregano, tossed with fluffy quinoa and fresh spinach, finished with a bright and zesty citrus vinaigrette.

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NUTRITION

Protein

30g

Fat

18.7g

Carbs

37.8g

SERVINGS

1 serving

INGREDIENTS

3.2 ounces Chicken Breast

3/4 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

1
Marinate the chicken breast with half of the lemon juice, dried oregano, and a pinch of salt.
2
Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.
3
Remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
4
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumber.
5
Whisk together the extra virgin olive oil and the remaining lemon juice to create a light dressing.
6
Drizzle the dressing over the salad and toss gently to coat all ingredients.
7
Top the salad with the sliced grilled chicken and serve immediately.