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.

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and cherry tomatoes, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

246kcal
Protein
18.9g
Fat
8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

4 Cherry Tomatoes, halved

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 5-6 minutes per side until fully cooked, then slice into thin strips.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 4

    Place the fresh baby spinach in a large salad bowl as the base.

  • 5

    Add the cooked quinoa and halved cherry tomatoes on top of the spinach.

  • 6

    Arrange the grilled chicken strips over the salad.

  • 7

    Drizzle the zesty lemon vinaigrette over all the ingredients and toss gently to combine before serving.

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.

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and cherry tomatoes, finished with a bright and zesty lemon vinaigrette.

NUTRITION

246kcal
Protein
18.9g
Fat
8g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

4 Cherry Tomatoes, halved

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for about 5-6 minutes per side until fully cooked, then slice into thin strips.

  • 3

    In a small mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 4

    Place the fresh baby spinach in a large salad bowl as the base.

  • 5

    Add the cooked quinoa and halved cherry tomatoes on top of the spinach.

  • 6

    Arrange the grilled chicken strips over the salad.

  • 7

    Drizzle the zesty lemon vinaigrette over all the ingredients and toss gently to combine before serving.