Name: Grilled Chicken and Quinoa Salad with Fresh Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Grilled Chicken Breast, sliced; 1/3 cup Cooked Quinoa; 2 cups Fresh Baby Spinach; 2 tsp Extra Virgin Olive Oil; 1/2 cup Sliced Cucumber; 1 tbsp Fresh Lemon Juice

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and sliced cucumbers in a zesty lemon-olive oil vinaigrette.

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NUTRITION

Protein

13.9g

Fat

11.5g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast, sliced

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 tsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tbsp 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 heat until the internal temperature reaches 165°F.
2
Allow the chicken to rest for a few minutes before slicing it into thin, bite-sized strips.
3
In a large salad bowl, combine the fresh baby spinach, pre-cooked quinoa, and sliced cucumbers.
4
In a small ramekin, whisk together the extra virgin olive oil and fresh lemon juice until emulsified.
5
Drizzle the lemon vinaigrette over the salad components and toss gently to ensure the spinach is lightly coated.
6
Top the salad with the warm grilled chicken strips and enjoy immediately.