Name: Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 1 teaspoon Dijon Mustard

Grilled Chicken and Quinoa Spinach Salad with 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 Spinach Salad with Lemon Vinaigrette

Grilled chicken and quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with the refreshing crunch of sliced cucumbers.

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NUTRITION

Protein

26.6g

Fat

18.3g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 teaspoon Dijon Mustard

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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 until cooked through, then slice into thin strips
3
In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette
4
In a large bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumber
5
Drizzle the vinaigrette over the salad and toss gently to ensure everything is evenly coated
6
Top the salad with the grilled chicken strips and serve immediately