Name: Grilled Chicken and Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.35 oz Chicken Breast; 0.55 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 2 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Spinach Salad

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 Spinach Salad

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers in a bright lemon-herb vinaigrette.

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NUTRITION

Protein

28.9g

Fat

13.8g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

3.35 oz Chicken Breast

0.55 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

2 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt and black pepper.
2
Grill the chicken over medium-high heat for approximately six minutes per side until fully cooked.
3
Allow the chicken to rest for five minutes before slicing into thin strips.
4
Combine the baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumbers in a large mixing bowl.
5
Whisk the extra virgin olive oil and fresh lemon juice together in a small jar to create the dressing.
6
Drizzle the dressing over the salad and toss gently to coat all ingredients.
7
Top the salad with the warm grilled chicken strips and serve immediately.