YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette
Tender grilled chicken breast tossed with fluffy quinoa and fresh spinach in a bright lemon vinaigrette, finished with a refreshing citrus tang.
INGREDIENTS
4 ounces Boneless Skinless Chicken Breast
3/4 cup Cooked Quinoa
2 cups Fresh Baby Spinach
1/2 cup Cherry Tomatoes, halved
1/2 cup Cucumber, diced
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Season the chicken breast with a pinch of sea salt and black pepper.
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
Drizzle the lemon vinaigrette over the salad and toss gently until the spinach is lightly coated and slightly softened.
Place the salad in a serving bowl and top with the sliced grilled chicken.
Garnish with additional cracked black pepper if desired and serve immediately.