Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken tossed with fluffy quinoa and fresh baby spinach in a zesty lemon vinaigrette, finished with a crisp cucumber crunch.

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NUTRITION

212kcal
Protein
13.8g
Fat
11.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces grilled Chicken Breast, sliced

1/4 cup cooked Quinoa

2 cups fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1/2 cup diced Cucumber

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PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until fully cooked, then slice into thin strips.

  • 2

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

  • 3

    In a small bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 4

    Add the sliced chicken to the salad bowl and drizzle the dressing over the top.

  • 5

    Toss all ingredients gently until the spinach and quinoa are evenly coated and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken tossed with fluffy quinoa and fresh baby spinach in a zesty lemon vinaigrette, finished with a crisp cucumber crunch.

NUTRITION

212kcal
Protein
13.8g
Fat
11.3g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces grilled Chicken Breast, sliced

1/4 cup cooked Quinoa

2 cups fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1/2 cup diced Cucumber

PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until fully cooked, then slice into thin strips.

  • 2

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

  • 3

    In a small bowl or jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.

  • 4

    Add the sliced chicken to the salad bowl and drizzle the dressing over the top.

  • 5

    Toss all ingredients gently until the spinach and quinoa are evenly coated and serve immediately.