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 tbsp Lemon Juice; 1/2 cup Cherry Tomatoes, halved; 1/2 cup Cucumber, diced; 1 tsp Dijon Mustard

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, citrusy zing.

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NUTRITION

Protein

41.7g

Fat

14.4g

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 tbsp Lemon Juice

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tsp Dijon Mustard

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Preheat a grill or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.
4
In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, halved cherry tomatoes, and diced cucumber.
5
Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.
6
Drizzle the vinaigrette over the salad mixture and toss gently to coat.
7
Top the salad with the sliced grilled chicken and serve immediately.