Name: Grilled Chicken and Quinoa Salad with Avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup cooked Quinoa; 1/4 Avocado; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber slices; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Balsamic Vinegar; Salt & Pepper to taste

Grilled Chicken and Quinoa Salad with Avocado

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 with Avocado

Enjoy a light yet satisfying lunch featuring tender grilled chicken, nutty quinoa, creamy avocado, and fresh garden vegetables tossed in a zesty lemon-balsamic dressing. This vibrant salad delivers a balanced harmony of flavors and textures to delight your palate.

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NUTRITION

Protein

33.6g

Fat

15.7g

Carbs

33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/4 Avocado

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

Salt & Pepper to taste

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PREPARATION

1
Season the chicken breast with salt and pepper. Preheat a grill pan or outdoor grill to medium-high heat.
2
Grill the chicken for about 6-7 minutes per side, or until fully cooked through and nicely charred. Allow to rest for a few minutes, then slice into strips.
3
In a large bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and cucumber slices.
4
Dice the avocado and gently toss into the salad.
5
Whisk together the olive oil, lemon juice, and balsamic vinegar to create a light dressing.
6
Drizzle the dressing over the salad and toss to combine.
7
Top the salad with the sliced grilled chicken and serve immediately.