Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 ounces Grilled Chicken Breast; 0.6 cup Cooked Quinoa; 2 cups Baby Spinach; 0.5 cup Cherry Tomatoes, halved; 0.5 cup Cucumber, sliced; 1.5 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 pinch Sea Salt

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 chicken breast served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

Protein

38.7g

Fat

13g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Grilled Chicken Breast

0.6 cup Cooked Quinoa

2 cups Baby Spinach

0.5 cup Cherry Tomatoes, halved

0.5 cup Cucumber, sliced

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 pinch Sea Salt

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PREPARATION

1
Season the chicken breast with sea 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 thin strips.
3
In a large mixing bowl, combine the fresh baby spinach, halved cherry tomatoes, and sliced cucumbers.
4
Add the cooked quinoa to the vegetable mixture and toss gently to combine.
5
In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light vinaigrette.
6
Drizzle the vinaigrette over the salad and toss until the leaves are lightly coated.
7
Top the salad with the sliced grilled chicken and serve immediately.