Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 tsp Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cucumber; 0.5 cup Cherry Tomatoes; 1 cup Baby Spinach; 1 tsp Dijon Mustard; 2 tsp Sunflower Seeds; 0.25 tsp Salt; 0.25 tsp Black Pepper

Grilled Chicken and Quinoa 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 Salad with Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a zesty lemon vinaigrette, finished with a sprinkle of toasted sunflower seeds.

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NUTRITION

Protein

16.6g

Fat

17.5g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

1.25 oz Chicken Breast

0.5 cup Cooked Quinoa

2 tsp Olive Oil

1 tbsp Lemon Juice

0.5 cup Cucumber

0.5 cup Cherry Tomatoes

1 cup Baby Spinach

1 tsp Dijon Mustard

2 tsp Sunflower Seeds

0.25 tsp Salt

0.25 tsp Black Pepper

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PREPARATION

1
Season the chicken breast with salt and black 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
Combine the cooked quinoa, baby spinach, cucumbers, and cherry tomatoes in a large bowl.
5
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients.
6
Top the salad with the grilled chicken strips and toasted sunflower seeds before serving.