Grilled Chicken and Quinoa Spinach Bowl

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

Grilled Chicken and Quinoa Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Bowl

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

346kcal
Protein
33.9g
Fat
10.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Chicken Breast

0.6 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1/3 cup Cherry Tomatoes

1/3 cup Sliced Cucumber

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, prepare the dressing by whisking together the extra virgin olive oil and fresh lemon juice.

  • 4

    In a large bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Slice the grilled chicken into strips and place it on top of the salad base.

  • 6

    Drizzle the lemon vinaigrette over the bowl and toss gently before serving.

Grilled Chicken and Quinoa Spinach Bowl

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

Grilled Chicken and Quinoa Spinach Bowl

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Bowl

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, finished with a bright and zesty lemon vinaigrette.

NUTRITION

346kcal
Protein
33.9g
Fat
10.1g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

4.1 oz Chicken Breast

0.6 cup Cooked Quinoa

2 cups Baby Spinach

1 tsp Extra Virgin Olive Oil

1/3 cup Cherry Tomatoes

1/3 cup Sliced Cucumber

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, prepare the dressing by whisking together the extra virgin olive oil and fresh lemon juice.

  • 4

    In a large bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Slice the grilled chicken into strips and place it on top of the salad base.

  • 6

    Drizzle the lemon vinaigrette over the bowl and toss gently before serving.