Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 ounces Grilled Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1/2 cup Cherry Tomatoes

Grilled Chicken and Quinoa Salad with Spinach

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 Spinach

Grilled chicken breast strips served over a bed of fluffy quinoa and fresh baby spinach, finished with a bright lemon-olive oil vinaigrette and a pinch of zesty lemon zest.

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NUTRITION

Protein

16.2g

Fat

12.2g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat until fully cooked through and slightly charred.
3
Allow the chicken to rest for a few minutes before slicing it into thin strips.
4
In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, and halved cherry tomatoes.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a light vinaigrette.
6
Drizzle the dressing over the salad and toss gently to ensure the spinach is lightly coated.
7
Top the salad with the grilled chicken strips and serve immediately.