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 and fluffy quinoa tossed with garden vegetables in a bright lemon vinaigrette, topped with a handful of crisp sliced cucumbers.

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NUTRITION

330kcal
Protein
33.3g
Fat
10g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, halved cherry tomatoes, and sliced cucumbers.

  • 4

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

  • 5

    Slice the grilled chicken into thin strips and add it to the bowl along with the cooked quinoa.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated before serving.

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 and fluffy quinoa tossed with garden vegetables in a bright lemon vinaigrette, topped with a handful of crisp sliced cucumbers.

NUTRITION

330kcal
Protein
33.3g
Fat
10g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until fully cooked and juices run clear.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, halved cherry tomatoes, and sliced cucumbers.

  • 4

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

  • 5

    Slice the grilled chicken into thin strips and add it to the bowl along with the cooked quinoa.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to ensure all ingredients are evenly coated before serving.