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

A light and refreshing salad featuring delicately grilled chicken, fluffy quinoa, crisp spinach, and a burst of citrus from a homemade lemon vinaigrette. Perfectly balanced for a satisfying midday meal with a subtle tang and vibrant textures.

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NUTRITION

199kcal
Protein
13.8g
Fat
11.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1.2 oz grilled chicken breast (34g)

2 tbsp cooked quinoa (15g)

1 cup fresh spinach (30g)

1/4 cup quartered cherry tomatoes (37g)

1/4 cup diced cucumber (30g)

1/4 medium avocado (34g)

4 tsp extra virgin olive oil (18g)

1 tbsp lemon juice (15g)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill until fully cooked and slightly charred, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    In a mixing bowl, combine the cooked quinoa, fresh spinach, quartered cherry tomatoes, and diced cucumber.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 5

    Add the sliced chicken and diced avocado to the salad bowl, then drizzle with the lemon vinaigrette.

  • 6

    Toss gently to combine all ingredients, ensuring the flavors meld together.

  • 7

    Serve immediately and enjoy your light, refreshing lunch.

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

A light and refreshing salad featuring delicately grilled chicken, fluffy quinoa, crisp spinach, and a burst of citrus from a homemade lemon vinaigrette. Perfectly balanced for a satisfying midday meal with a subtle tang and vibrant textures.

NUTRITION

199kcal
Protein
13.8g
Fat
11.8g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

1.2 oz grilled chicken breast (34g)

2 tbsp cooked quinoa (15g)

1 cup fresh spinach (30g)

1/4 cup quartered cherry tomatoes (37g)

1/4 cup diced cucumber (30g)

1/4 medium avocado (34g)

4 tsp extra virgin olive oil (18g)

1 tbsp lemon juice (15g)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper, then grill until fully cooked and slightly charred, about 4-5 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    In a mixing bowl, combine the cooked quinoa, fresh spinach, quartered cherry tomatoes, and diced cucumber.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the vinaigrette.

  • 5

    Add the sliced chicken and diced avocado to the salad bowl, then drizzle with the lemon vinaigrette.

  • 6

    Toss gently to combine all ingredients, ensuring the flavors meld together.

  • 7

    Serve immediately and enjoy your light, refreshing lunch.