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

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

239kcal
Protein
14.7g
Fat
11.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Chopped Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until cooked through and slice into thin strips.

  • 2

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced cucumber.

  • 3

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create a simple vinaigrette.

  • 4

    Add the sliced chicken to the salad bowl and drizzle the dressing over the top.

  • 5

    Toss all the ingredients gently until well combined and serve immediately.

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

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

239kcal
Protein
14.7g
Fat
11.7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

1.5 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Chopped Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until cooked through and slice into thin strips.

  • 2

    In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced cucumber.

  • 3

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create a simple vinaigrette.

  • 4

    Add the sliced chicken to the salad bowl and drizzle the dressing over the top.

  • 5

    Toss all the ingredients gently until well combined and serve immediately.