Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.75 cup Cooked Quinoa; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 teaspoon Sunflower Seeds; 0.5 cup Sliced Cucumber; 0.5 cup Cherry Tomatoes; 1 tablespoon Lemon Juice

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 and Lemon Vinaigrette

Tender grilled chicken and fluffy quinoa tossed with baby spinach and cucumber in a lemon vinaigrette, topped with a pinch of toasted sunflower seeds.

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NUTRITION

Protein

40.9g

Fat

17.2g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.75 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 teaspoon Sunflower Seeds

0.5 cup Sliced Cucumber

0.5 cup Cherry Tomatoes

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked through.
3
Prepare the quinoa according to package instructions and allow it to cool slightly.
4
Whisk the olive oil and lemon juice together in a small bowl to create the vinaigrette.
5
Combine the spinach, cooled quinoa, sliced cucumber, and halved cherry tomatoes in a large mixing bowl.
6
Slice the grilled chicken into thin strips and place them on top of the salad mixture.
7
Drizzle the lemon vinaigrette over the salad, sprinkle with toasted sunflower seeds, and toss gently to combine.