Name: Grilled Chicken and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.25 cup cucumber; 1 tbsp red onion; 1.5 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

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

Tender grilled chicken breast served over fluffy quinoa and crisp garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

49.7g

Fat

15.8g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 cup cucumber

1 tbsp red onion

1.5 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with half of the sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until fully cooked through and slightly charred.
3
While the chicken is grilling, whisk together the extra virgin olive oil, lemon juice, and the remaining salt, pepper, and oregano in a small jar to create the vinaigrette.
4
In a large mixing bowl, combine the baby spinach, halved cherry tomatoes, diced cucumber, and finely minced red onion.
5
Add the cooked quinoa to the vegetable mixture and drizzle with the lemon-herb vinaigrette, tossing gently to combine.
6
Slice the grilled chicken into strips and place them on top of the salad to serve.