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.

Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes

Tender grilled chicken breast tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-herb dressing and juicy cherry tomatoes.

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NUTRITION

387kcal
Protein
41.6g
Fat
12.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees.

  • 3

    Let the chicken rest for several minutes before slicing it into thin strips.

  • 4

    Combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes in a large bowl.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small ramekin.

  • 6

    Add the sliced chicken to the salad and drizzle with the lemon-oil dressing.

  • 7

    Toss the ingredients gently to combine and serve while the chicken is still warm.

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.

Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Cherry Tomatoes

Tender grilled chicken breast tossed with fluffy quinoa and fresh baby spinach, finished with a bright lemon-herb dressing and juicy cherry tomatoes.

NUTRITION

387kcal
Protein
41.6g
Fat
12.9g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165 degrees.

  • 3

    Let the chicken rest for several minutes before slicing it into thin strips.

  • 4

    Combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes in a large bowl.

  • 5

    Whisk the extra virgin olive oil and fresh lemon juice together in a small ramekin.

  • 6

    Add the sliced chicken to the salad and drizzle with the lemon-oil dressing.

  • 7

    Toss the ingredients gently to combine and serve while the chicken is still warm.