Name: Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 2 tsp Extra Virgin Olive Oil; 0.25 cup Cucumber; 0.25 cup Cherry Tomatoes; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 tsp Sunflower Seeds

Grilled Chicken and Quinoa Salad with Spinach and 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 Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, topped with toasted sunflower seeds.

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NUTRITION

Protein

20.5g

Fat

14.9g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

0.25 cup Cucumber

0.25 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Sunflower Seeds

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until cooked through and slice into thin strips.
2
Prepare the quinoa according to the package instructions and allow it to cool to room temperature.
3
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.
4
In a large serving bowl, combine the fresh baby spinach, cooled quinoa, chopped cucumber, and halved cherry tomatoes.
5
Drizzle the lemon vinaigrette over the salad and toss gently until all ingredients are evenly coated.
6
Top the salad with the sliced grilled chicken and a sprinkle of toasted sunflower seeds before serving.