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.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, featuring the crunch of crisp cucumbers.

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NUTRITION

408kcal
Protein
34.8g
Fat
14.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

2 cups Fresh Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

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

  • 6

    Slice the grilled chicken into strips and add it to the salad bowl.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients before serving.

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.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, featuring the crunch of crisp cucumbers.

NUTRITION

408kcal
Protein
34.8g
Fat
14.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2/3 cup Cooked Quinoa

2 cups Fresh Spinach

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt and black pepper.

  • 3

    Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

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

  • 6

    Slice the grilled chicken into strips and add it to the salad bowl.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients before serving.