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: 5.5 oz Chicken Breast; 1/2 cup cooked Quinoa; 2 cups Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes; 1/2 cup diced Cucumber; 1 tbsp Lemon Juice

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 breast and fluffy quinoa tossed with fresh spinach and a zesty lemon vinaigrette, finished with a bright and tangy citrus zing.

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NUTRITION

Protein

42.9g

Fat

15.8g

Carbs

28.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1 tbsp Lemon Juice

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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 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into strips.
4
In a small bowl, whisk together the olive oil, lemon juice, and a pinch of dried oregano to create the vinaigrette.
5
In a large salad bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
6
Drizzle the vinaigrette over the salad and toss gently to coat the leaves and grains.
7
Top the salad with the sliced grilled chicken and serve immediately.