Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

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

Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

Grilled chicken breast over a bed of fresh spinach and fluffy quinoa, drizzled with a zesty orange vinaigrette and served with a warm whole-grain roll for a satisfying, citrusy finish.

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NUTRITION

587kcal
Protein
48.0g
Fat
21.7g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 medium Orange Segments

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Orange Juice

1 teaspoon Honey

1 small Whole Wheat Dinner Roll

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken is grilling, prepare the vinaigrette by whisking together the olive oil, orange juice, and honey in a small bowl.

  • 3

    Place the fresh baby spinach and cooked quinoa in a large salad bowl and toss gently to combine.

  • 4

    Slice the grilled chicken into strips and place them on top of the spinach and quinoa bed.

  • 5

    Add the orange segments to the salad for a burst of sweetness.

  • 6

    Drizzle the citrus vinaigrette over the salad and serve immediately with a warm whole wheat dinner roll on the side.

Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

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

Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Salad with Quinoa and Citrus Vinaigrette

Grilled chicken breast over a bed of fresh spinach and fluffy quinoa, drizzled with a zesty orange vinaigrette and served with a warm whole-grain roll for a satisfying, citrusy finish.

NUTRITION

587kcal
Protein
48.0g
Fat
21.7g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 medium Orange Segments

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Orange Juice

1 teaspoon Honey

1 small Whole Wheat Dinner Roll

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 2

    While the chicken is grilling, prepare the vinaigrette by whisking together the olive oil, orange juice, and honey in a small bowl.

  • 3

    Place the fresh baby spinach and cooked quinoa in a large salad bowl and toss gently to combine.

  • 4

    Slice the grilled chicken into strips and place them on top of the spinach and quinoa bed.

  • 5

    Add the orange segments to the salad for a burst of sweetness.

  • 6

    Drizzle the citrus vinaigrette over the salad and serve immediately with a warm whole wheat dinner roll on the side.