Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1/2 cup Chopped Cucumber; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken and Quinoa Salad with Spinach

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

Grilled lemon-herb chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty vinaigrette with crisp cucumber.

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NUTRITION

Protein

36.0g

Fat

12.7g

Carbs

29g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Chopped Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with half of the dried oregano, salt, and pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining oregano to create the dressing.
5
In a large salad bowl, combine the baby spinach, cooked quinoa, chopped cucumber, and halved cherry tomatoes.
6
Drizzle the dressing over the salad and toss gently to coat all ingredients.
7
Top the salad with the sliced grilled chicken and serve immediately.