Grilled Chicken and Quinoa Power Salad with Mandarins

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

Grilled Chicken and Quinoa Power Salad with Mandarins

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Mandarins

Grilled chicken and fluffy quinoa tossed with fresh spinach and juicy mandarin segments, finished with a zesty lemon vinaigrette and toasted almonds.

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NUTRITION

497kcal
Protein
45.2g
Fat
19.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast, sliced

0.5 cup Cooked Quinoa

1 medium Mandarin Orange, peeled and segmented

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds, toasted

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through.

  • 2

    Let the chicken rest for five minutes to keep it juicy before slicing it into thin strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and the pre-cooked quinoa.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    Add the sliced chicken, mandarin segments, and toasted almonds to the salad base.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to ensure everything is lightly coated.

Grilled Chicken and Quinoa Power Salad with Mandarins

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

Grilled Chicken and Quinoa Power Salad with Mandarins

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Power Salad with Mandarins

Grilled chicken and fluffy quinoa tossed with fresh spinach and juicy mandarin segments, finished with a zesty lemon vinaigrette and toasted almonds.

NUTRITION

497kcal
Protein
45.2g
Fat
19.6g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4.2 ounces Grilled Chicken Breast, sliced

0.5 cup Cooked Quinoa

1 medium Mandarin Orange, peeled and segmented

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sliced Almonds, toasted

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through.

  • 2

    Let the chicken rest for five minutes to keep it juicy before slicing it into thin strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach and the pre-cooked quinoa.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.

  • 5

    Add the sliced chicken, mandarin segments, and toasted almonds to the salad base.

  • 6

    Drizzle the lemon vinaigrette over the top and toss gently to ensure everything is lightly coated.