Grilled Chicken Quinoa Salad with Spinach and Feta

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

Grilled Chicken Quinoa Salad with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Spinach and Feta

Grilled chicken and quinoa tossed with fresh baby spinach, cherry tomatoes, and cucumbers, finished with a sprinkle of tangy crumbled feta.

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NUTRITION

496kcal
Protein
32.1g
Fat
24.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 oz Feta Cheese

2 cups Baby Spinach

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 5-6 minutes per side until cooked through, then let it rest for 5 minutes before slicing into strips.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the salad mixture and toss gently until the spinach is lightly wilted and the ingredients are well combined.

  • 6

    Transfer the salad to a plate, top with the sliced grilled chicken, and finish with the tangy crumbled feta.

Grilled Chicken Quinoa Salad with Spinach and Feta

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

Grilled Chicken Quinoa Salad with Spinach and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Quinoa Salad with Spinach and Feta

Grilled chicken and quinoa tossed with fresh baby spinach, cherry tomatoes, and cucumbers, finished with a sprinkle of tangy crumbled feta.

NUTRITION

496kcal
Protein
32.1g
Fat
24.7g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

3/4 cup Cooked Quinoa

1 oz Feta Cheese

2 cups Baby Spinach

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 5-6 minutes per side until cooked through, then let it rest for 5 minutes before slicing into strips.

  • 3

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

  • 4

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

  • 5

    Pour the dressing over the salad mixture and toss gently until the spinach is lightly wilted and the ingredients are well combined.

  • 6

    Transfer the salad to a plate, top with the sliced grilled chicken, and finish with the tangy crumbled feta.