Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh cucumbers and tomatoes in a zesty lemon dressing, finished with a handful of crisp baby spinach.

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NUTRITION

312kcal
Protein
26.6g
Fat
11.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 cup Baby Spinach

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked through

  • 3

    Let the chicken rest for a few minutes before slicing into bite-sized strips

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette

  • 5

    In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and baby spinach

  • 6

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

  • 7

    Toss everything gently to combine and serve immediately

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh cucumbers and tomatoes in a zesty lemon dressing, finished with a handful of crisp baby spinach.

NUTRITION

312kcal
Protein
26.6g
Fat
11.3g
Carbs
26.9g

SERVINGS

1 serving

INGREDIENTS

3.2 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 cup Baby Spinach

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked through

  • 3

    Let the chicken rest for a few minutes before slicing into bite-sized strips

  • 4

    In a small bowl, whisk together the olive oil and lemon juice to create the vinaigrette

  • 5

    In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, and baby spinach

  • 6

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

  • 7

    Toss everything gently to combine and serve immediately