Name: Grilled Chicken and Quinoa Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.8 oz grilled chicken breast (~23g); 1/2 cup cooked quinoa (~92g); 1 cup raw spinach (~30g); 1/2 cup sliced cucumber (~52g); 4 cherry tomatoes (~40g); 1/4 avocado (~50g); 1 tbsp extra virgin olive oil (~13.5g); 1 tbsp lemon juice (~15g)

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

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 Lemon Vinaigrette

Enjoy a vibrant, refreshing salad featuring delicately grilled chicken paired with fluffy quinoa, crisp spinach, cucumber, and cherry tomatoes. Creamy avocado and a bright lemon vinaigrette tie the dish together for a light yet satisfying lunch.

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NUTRITION

Protein

14.2g

Fat

23.9g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

0.8 oz grilled chicken breast (~23g)

1/2 cup cooked quinoa (~92g)

1 cup raw spinach (~30g)

1/2 cup sliced cucumber (~52g)

4 cherry tomatoes (~40g)

1/4 avocado (~50g)

1 tbsp extra virgin olive oil (~13.5g)

1 tbsp lemon juice (~15g)

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired. Grill the chicken for 3-4 minutes per side until fully cooked. Allow it to rest for a few minutes before slicing into thin strips.
3
In a large bowl, combine the cooked quinoa, raw spinach, sliced cucumber, and halved cherry tomatoes.
4
In a small bowl, whisk together the extra virgin olive oil and lemon juice to make the vinaigrette. Season with a pinch of salt and pepper.
5
Drizzle the lemon vinaigrette over the salad and toss gently to combine.
6
Top the salad with the sliced grilled chicken and add pieces of avocado. Serve immediately.