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

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a bright lemon vinaigrette, finished with toasted slivered almonds.

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NUTRITION

308kcal
Protein
17.7g
Fat
15.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

2 teaspoons Slivered Almonds

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes, then slice it into thin strips.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 5

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber to the bowl.

  • 6

    Toss all the ingredients until they are evenly coated with the lemon dressing.

  • 7

    Transfer the salad to a plate and top with the sliced grilled chicken and toasted slivered almonds.

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

Grilled chicken breast and fluffy quinoa tossed with crisp cucumbers and cherry tomatoes in a bright lemon vinaigrette, finished with toasted slivered almonds.

NUTRITION

308kcal
Protein
17.7g
Fat
15.1g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.2 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 teaspoons Extra Virgin Olive Oil

2 teaspoons Slivered Almonds

1 cup Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, diced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    Let the chicken rest for 5 minutes, then slice it into thin strips.

  • 4

    In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.

  • 5

    Add the cooked quinoa, baby spinach, halved cherry tomatoes, and diced cucumber to the bowl.

  • 6

    Toss all the ingredients until they are evenly coated with the lemon dressing.

  • 7

    Transfer the salad to a plate and top with the sliced grilled chicken and toasted slivered almonds.