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: 4 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes, halved; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon 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

Tender grilled chicken breast tossed with fluffy quinoa, fresh baby spinach, and juicy cherry tomatoes in a zesty lemon-herb vinaigrette for a bright, refreshing crunch.

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NUTRITION

Protein

32.5g

Fat

12.6g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Let the chicken rest for 5 minutes before slicing it into thin strips.
4
In a large mixing bowl, whisk together the extra virgin olive oil and lemon juice to create the dressing.
5
Add the baby spinach, halved cherry tomatoes, and cooked quinoa to the bowl.
6
Toss the salad ingredients gently until everything is evenly coated with the dressing.
7
Top the salad with the sliced grilled chicken and serve immediately.