Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken breast tossed with fluffy quinoa and fresh vegetables in a zesty lemon-herb vinaigrette, finished with a sprinkle of crisp cucumbers.

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NUTRITION

347kcal
Protein
32.6g
Fat
12.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

1 cup Baby Spinach

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and half of the dried oregano.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest for 5 minutes before slicing into bite-sized strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and remaining dried oregano to create the vinaigrette.

  • 4

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

  • 5

    Add the sliced chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss everything gently until well coated and serve immediately.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Tender grilled chicken breast tossed with fluffy quinoa and fresh vegetables in a zesty lemon-herb vinaigrette, finished with a sprinkle of crisp cucumbers.

NUTRITION

347kcal
Protein
32.6g
Fat
12.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

1 1/2 tsp Extra Virgin Olive Oil

1/2 cup Diced Cucumber

1/2 cup Cherry Tomatoes, halved

1 tbsp Fresh Lemon Juice

1 cup Baby Spinach

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and half of the dried oregano.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then let it rest for 5 minutes before slicing into bite-sized strips.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and remaining dried oregano to create the vinaigrette.

  • 4

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

  • 5

    Add the sliced chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Toss everything gently until well coated and serve immediately.