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.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a fresh, vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and crisp veggies, all brought together by a zesty lemon vinaigrette and a touch of creamy avocado. This light salad is a perfect balance of flavors and textures for a satisfying mid-day meal.

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NUTRITION

252kcal
Protein
17.1g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1/4 cup Sliced Cucumber

1/2 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/8 medium Avocado

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 cooked through (about 5-6 minutes per side). Once cooked, allow it to rest and then slice into strips.

  • 3

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

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad and toss gently.

  • 6

    Top the salad with the sliced grilled chicken and scatter the diced avocado on top.

  • 7

    Serve immediately and enjoy your light, refreshing lunch.

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.

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Lemon Vinaigrette

Enjoy a fresh, vibrant lunch featuring tender grilled chicken paired with fluffy quinoa and crisp veggies, all brought together by a zesty lemon vinaigrette and a touch of creamy avocado. This light salad is a perfect balance of flavors and textures for a satisfying mid-day meal.

NUTRITION

252kcal
Protein
17.1g
Fat
14.2g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

1 cup Baby Spinach

1/4 cup Cherry Tomatoes

1/4 cup Sliced Cucumber

1/2 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/8 medium Avocado

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 cooked through (about 5-6 minutes per side). Once cooked, allow it to rest and then slice into strips.

  • 3

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

  • 4

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

  • 5

    Drizzle the vinaigrette over the salad and toss gently.

  • 6

    Top the salad with the sliced grilled chicken and scatter the diced avocado on top.

  • 7

    Serve immediately and enjoy your light, refreshing lunch.