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 tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-olive oil dressing and crisp cucumber.

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NUTRITION

250kcal
Protein
15.3g
Fat
9.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Diced Cucumber

1/4 cup Cherry Tomatoes

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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 until cooked through, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 5

    Add the sliced chicken to the bowl and drizzle with the lemon-olive oil dressing.

  • 6

    Toss gently to combine all ingredients and serve immediately.

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 tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-olive oil dressing and crisp cucumber.

NUTRITION

250kcal
Protein
15.3g
Fat
9.9g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Diced Cucumber

1/4 cup Cherry Tomatoes

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until cooked through, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 5

    Add the sliced chicken to the bowl and drizzle with the lemon-olive oil dressing.

  • 6

    Toss gently to combine all ingredients and serve immediately.