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: 2.5 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice; 0.5 cup Cherry Tomatoes

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 cherry tomatoes in a zesty lemon vinaigrette, finished with a pinch of cracked black pepper.

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NUTRITION

Protein

28.6g

Fat

13.6g

Carbs

25.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 cup Cherry Tomatoes

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 5-7 minutes per side until fully cooked, then let it rest before slicing into strips.
3
Prepare the quinoa according to package instructions if not using pre-cooked leftovers.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the vinaigrette.
5
In a large serving bowl, combine the baby spinach, cooked quinoa, and halved cherry tomatoes.
6
Top the salad with the sliced grilled chicken and drizzle the lemon vinaigrette over the top before serving.