Grilled Chicken Breast with Quinoa Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Savor a light yet filling lunch featuring tender grilled chicken breast paired with a vibrant quinoa spinach salad. Fresh veggies like cherry tomatoes and cucumber mingle with creamy avocado and a zesty lemon-olive oil dressing for a well-balanced, satisfying meal.

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NUTRITION

389kcal
Protein
33.3g
Fat
15.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup raw Baby Spinach

5 Cherry Tomatoes

1/4 medium Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 medium Avocado

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper or your preferred herbs.

  • 3

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

  • 4

    While the chicken is cooking, prepare the quinoa as per package instructions.

  • 5

    In a bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    Drizzle with extra virgin olive oil and lemon juice, then toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad.

  • 8

    Finish the dish with sliced avocado on top, adding a creamy texture to the refreshing salad.

Grilled Chicken Breast with Quinoa Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Quinoa Spinach Salad

Savor a light yet filling lunch featuring tender grilled chicken breast paired with a vibrant quinoa spinach salad. Fresh veggies like cherry tomatoes and cucumber mingle with creamy avocado and a zesty lemon-olive oil dressing for a well-balanced, satisfying meal.

NUTRITION

389kcal
Protein
33.3g
Fat
15.6g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces grilled Chicken Breast

1/2 cup cooked Quinoa

1 cup raw Baby Spinach

5 Cherry Tomatoes

1/4 medium Cucumber

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 medium Avocado

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper or your preferred herbs.

  • 3

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

  • 4

    While the chicken is cooking, prepare the quinoa as per package instructions.

  • 5

    In a bowl, combine the cooked quinoa, baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    Drizzle with extra virgin olive oil and lemon juice, then toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad.

  • 8

    Finish the dish with sliced avocado on top, adding a creamy texture to the refreshing salad.