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.

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and nutty quinoa tossed with fresh baby spinach and juicy cherry tomatoes, finished with a bright lemon-olive oil dressing for a zesty crunch.

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NUTRITION

266kcal
Protein
16g
Fat
16.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then slice into thin strips.

  • 3

    In a large bowl, combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 4

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

  • 5

    Drizzle the dressing over the salad and toss gently to coat the leaves.

  • 6

    Top the salad with the grilled chicken strips and serve immediately.

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.

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and nutty quinoa tossed with fresh baby spinach and juicy cherry tomatoes, finished with a bright lemon-olive oil dressing for a zesty crunch.

NUTRITION

266kcal
Protein
16g
Fat
16.1g
Carbs
16.1g

SERVINGS

1 serving

INGREDIENTS

1.3 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/2 cup Cherry Tomatoes, halved

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until fully cooked, then slice into thin strips.

  • 3

    In a large bowl, combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes.

  • 4

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

  • 5

    Drizzle the dressing over the salad and toss gently to coat the leaves.

  • 6

    Top the salad with the grilled chicken strips and serve immediately.