Grilled Chicken and Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with a sprinkle of cracked black pepper.

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NUTRITION

216kcal
Protein
14.3g
Fat
11.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1.15 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup sliced Cucumber

3 Cherry Tomatoes, halved

1 tablespoon fresh Lemon Juice

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PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F and slice into thin strips.

  • 2

    Cook the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, sliced cucumber, and halved cherry tomatoes.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the vinaigrette.

  • 5

    Add the cooled quinoa to the spinach mixture and drizzle with the prepared dressing.

  • 6

    Toss the salad gently to ensure even coating and top with the sliced grilled chicken.

Grilled Chicken and Quinoa Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon vinaigrette, finished with a sprinkle of cracked black pepper.

NUTRITION

216kcal
Protein
14.3g
Fat
11.4g
Carbs
15.3g

SERVINGS

1 serving

INGREDIENTS

1.15 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1/4 cup sliced Cucumber

3 Cherry Tomatoes, halved

1 tablespoon fresh Lemon Juice

PREPARATION

  • 1

    Grill the chicken breast until the internal temperature reaches 165°F and slice into thin strips.

  • 2

    Cook the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, sliced cucumber, and halved cherry tomatoes.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the vinaigrette.

  • 5

    Add the cooled quinoa to the spinach mixture and drizzle with the prepared dressing.

  • 6

    Toss the salad gently to ensure even coating and top with the sliced grilled chicken.