Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Grilled Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 1 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.5 cup Cherry Tomatoes; 0.5 cup Diced Cucumber

Nutrition

Per serving

339 calories

Protein: 20g; 23% of calories
Carbs: 28g; 32% of calories
Fat: 17g; 45% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with a pinch of salt and pepper, then grill over medium heat until the internal temperature reaches 165°F.
While the chicken rests, place the pre-cooked quinoa in a large mixing bowl and fluff it with a fork.
Add the fresh baby spinach, halved cherry tomatoes, and diced cucumber to the bowl with the quinoa.
Slice the rested chicken into thin strips or bite-sized pieces and add it to the salad.
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined.
Drizzle the dressing over the salad and toss gently until the leaves are lightly coated and zesty.

Nutrition

Ingredients

Instructions

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