Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.7 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 1 cup Baby Spinach; 0.25 cup Chopped Cucumber; 0.25 cup Cherry Tomatoes; 2 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dijon Mustard

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a bright lemon vinaigrette, finished with a sprinkle of zesty cracked pepper.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

20.7g

Fat

13g

Carbs

25g

SERVINGS

1 serving

INGREDIENTS

1.7 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

1 cup Baby Spinach

0.25 cup Chopped Cucumber

0.25 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of sea salt and pepper then grill until the internal temperature reaches 165°F.
2
Cook the quinoa according to package instructions and allow it to cool slightly before assembling the salad.
3
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard until the dressing is emulsified.
4
Slice the grilled chicken into bite-sized strips or cubes.
5
In a large salad bowl, combine the baby spinach, chopped cucumber, and halved cherry tomatoes.
6
Add the cooked quinoa and grilled chicken to the bowl with the fresh vegetables.
7
Pour the lemon vinaigrette over the salad and toss gently to ensure everything is evenly coated.