Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp garden veggies, finished with a bright, zesty lemon vinaigrette.

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NUTRITION

390kcal
Protein
16.9g
Fat
28.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1.8 tablespoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/3 cup Cucumber

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through.

  • 2

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the vinaigrette is emulsified.

  • 4

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

  • 5

    Add the grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Gently toss all the ingredients together until well-coated and serve immediately.

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

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 Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp garden veggies, finished with a bright, zesty lemon vinaigrette.

NUTRITION

390kcal
Protein
16.9g
Fat
28.1g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

1 cup Baby Spinach

1.8 tablespoons Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1/3 cup Cucumber

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through.

  • 2

    Slice the grilled chicken into thin strips or bite-sized cubes.

  • 3

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the vinaigrette is emulsified.

  • 4

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

  • 5

    Add the grilled chicken to the bowl and drizzle the lemon vinaigrette over the top.

  • 6

    Gently toss all the ingredients together until well-coated and serve immediately.