Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with baby spinach and cucumbers, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

269kcal
Protein
16g
Fat
14.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1.2 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa thoroughly and cook according to package directions, then set aside to cool slightly.

  • 3

    In a large bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 4

    Add the baby spinach, halved cherry tomatoes, and sliced cucumbers to the bowl and toss gently to coat with the dressing.

  • 5

    Fold in the cooked quinoa and top with the grilled chicken strips before serving.

Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with baby spinach and cucumbers, finished with a bright and zesty lemon vinaigrette.

NUTRITION

269kcal
Protein
16g
Fat
14.2g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

1.2 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt and pepper, then grill until cooked through and slice into thin strips.

  • 2

    Rinse the quinoa thoroughly and cook according to package directions, then set aside to cool slightly.

  • 3

    In a large bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create the dressing.

  • 4

    Add the baby spinach, halved cherry tomatoes, and sliced cucumbers to the bowl and toss gently to coat with the dressing.

  • 5

    Fold in the cooked quinoa and top with the grilled chicken strips before serving.