Name: Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.25 ounces Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes, halved; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes

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 Cherry Tomatoes

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and juicy cherry tomatoes, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

Protein

17.6g

Fat

10.4g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat a grill pan or outdoor grill over medium-high heat.
2
Season the chicken breast lightly with salt and pepper, then grill for 5-6 minutes per side until cooked through.
3
Allow the chicken to rest for a few minutes before slicing into thin strips.
4
In a large mixing bowl, combine the fresh baby spinach, halved cherry tomatoes, and pre-cooked quinoa.
5
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the dressing.
6
Drizzle the dressing over the salad mixture and toss gently to coat the leaves evenly.
7
Top the salad with the sliced grilled chicken and serve immediately.