Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

Enjoy a fresh and light lunch featuring a perfectly grilled chicken breast paired with a nutrient-packed quinoa and spinach salad, accented by a zesty lemon vinaigrette and creamy avocado. Every bite harmonizes tender, smoky chicken with the bright flavors of lemon and crisp greens, making for a satisfying meal that delights both the palate and body.

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NUTRITION

464kcal
Protein
39.7g
Fat
21g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa and baby spinach.

  • 5

    Dice the avocado and add it to the quinoa mixture.

  • 6

    Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, salt, and pepper.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 8

    Slice the grilled chicken and serve it over or alongside the quinoa spinach salad.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad and Lemon Vinaigrette

Enjoy a fresh and light lunch featuring a perfectly grilled chicken breast paired with a nutrient-packed quinoa and spinach salad, accented by a zesty lemon vinaigrette and creamy avocado. Every bite harmonizes tender, smoky chicken with the bright flavors of lemon and crisp greens, making for a satisfying meal that delights both the palate and body.

NUTRITION

464kcal
Protein
39.7g
Fat
21g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

2/3 cup cooked Quinoa

1 cup Baby Spinach

1/4 Avocado

2 tsp Olive Oil

1 tsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear.

  • 4

    In a bowl, combine the cooked quinoa and baby spinach.

  • 5

    Dice the avocado and add it to the quinoa mixture.

  • 6

    Prepare the lemon vinaigrette by whisking together olive oil, lemon juice, salt, and pepper.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 8

    Slice the grilled chicken and serve it over or alongside the quinoa spinach salad.