Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Enjoy a light yet satisfying salad that combines tender grilled chicken, herbed quinoa, and fresh baby spinach, all elevated by a tangy lemon vinaigrette and creamy avocado. This vibrant dish strikes a delicate balance between lean proteins and healthy fats, making it a perfect midday energizer.

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NUTRITION

480kcal
Protein
13.4g
Fat
36.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

30g Chicken Breast

1/4 cup Cooked Quinoa

40g Fresh Spinach

1/4 medium Avocado

2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tsp Honey

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for 3-4 minutes on each side until cooked through and lightly charred. Once done, set aside to rest and then slice into thin strips.

  • 3

    In a mixing bowl, combine the cooked quinoa and fresh spinach.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, and a pinch of salt and pepper to create the lemon vinaigrette.

  • 5

    Drizzle the vinaigrette over the quinoa and spinach, then gently toss to coat evenly.

  • 6

    Add the sliced grilled chicken and diced avocado to the salad. Give a final light toss to mix all the flavors.

  • 7

    Serve immediately and enjoy this refreshing, balanced lunch.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach and Lemon Vinaigrette

Enjoy a light yet satisfying salad that combines tender grilled chicken, herbed quinoa, and fresh baby spinach, all elevated by a tangy lemon vinaigrette and creamy avocado. This vibrant dish strikes a delicate balance between lean proteins and healthy fats, making it a perfect midday energizer.

NUTRITION

480kcal
Protein
13.4g
Fat
36.2g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

30g Chicken Breast

1/4 cup Cooked Quinoa

40g Fresh Spinach

1/4 medium Avocado

2 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tsp Honey

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for 3-4 minutes on each side until cooked through and lightly charred. Once done, set aside to rest and then slice into thin strips.

  • 3

    In a mixing bowl, combine the cooked quinoa and fresh spinach.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, and a pinch of salt and pepper to create the lemon vinaigrette.

  • 5

    Drizzle the vinaigrette over the quinoa and spinach, then gently toss to coat evenly.

  • 6

    Add the sliced grilled chicken and diced avocado to the salad. Give a final light toss to mix all the flavors.

  • 7

    Serve immediately and enjoy this refreshing, balanced lunch.