Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon-herb vinaigrette, featuring the refreshing snap of crisp cucumber.

Try 7 days free, then $12.99 / mo.

NUTRITION

398kcal
Protein
43.5g
Fat
13.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

0.5 cup Diced Cucumber

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, and dried oregano in a small bowl.

  • 2

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

  • 3

    Add the cooked quinoa and diced cucumber to the bowl with the spinach.

  • 4

    Slice the grilled chicken breast into bite-sized strips and add them to the salad mixture.

  • 5

    Drizzle the prepared lemon-herb vinaigrette over the ingredients.

  • 6

    Toss everything gently until the spinach is lightly wilted by the warmth of the chicken and quinoa and all ingredients are evenly coated.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired and serve immediately.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a zesty lemon-herb vinaigrette, featuring the refreshing snap of crisp cucumber.

NUTRITION

398kcal
Protein
43.5g
Fat
13.3g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tsp Extra Virgin Olive Oil

0.5 cup Diced Cucumber

1 tbsp Fresh Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

  • 1

    Prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, and dried oregano in a small bowl.

  • 2

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

  • 3

    Add the cooked quinoa and diced cucumber to the bowl with the spinach.

  • 4

    Slice the grilled chicken breast into bite-sized strips and add them to the salad mixture.

  • 5

    Drizzle the prepared lemon-herb vinaigrette over the ingredients.

  • 6

    Toss everything gently until the spinach is lightly wilted by the warmth of the chicken and quinoa and all ingredients are evenly coated.

  • 7

    Season with a pinch of sea salt and cracked black pepper if desired and serve immediately.