Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast, cooked; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, diced; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette for a bright, refreshing finish.

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NUTRITION

Protein

31.7g

Fat

11.7g

Carbs

20.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast, cooked

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt and pepper, then grill until cooked through and slice into thin strips.
2
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
3
Whisk together the extra virgin olive oil and lemon juice in a small jar to create a light dressing.
4
Drizzle the dressing over the salad and toss gently to ensure every leaf is evenly coated.
5
Top the salad with the warm sliced chicken and serve immediately for a fresh and filling lunch.