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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Lemon Vinaigrette

Enjoy a bright and refreshing quinoa bowl featuring tender grilled chicken, a medley of fresh spinach, and a zesty lemon vinaigrette accented with a touch of avocado creaminess. This balanced dish offers a delightful combination of textures and flavors ideal for a light, energizing lunch.

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NUTRITION

359kcal
Protein
15.6g
Fat
18g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Fresh Spinach

0.75 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/8 medium Avocado

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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 (optional) and grill for 3-4 minutes on each side until fully cooked. Once done, slice into bite-sized strips.

  • 3

    While the chicken is cooking, prepare the quinoa if not already cooked.

  • 4

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

  • 5

    In a serving bowl, layer the cooked quinoa and fresh spinach.

  • 6

    Top with the sliced grilled chicken and gently fold in the vinaigrette.

  • 7

    Finish by slicing the avocado into small cubes and sprinkling on top. Serve immediately.

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Bowl with Fresh Spinach and Lemon Vinaigrette

Enjoy a bright and refreshing quinoa bowl featuring tender grilled chicken, a medley of fresh spinach, and a zesty lemon vinaigrette accented with a touch of avocado creaminess. This balanced dish offers a delightful combination of textures and flavors ideal for a light, energizing lunch.

NUTRITION

359kcal
Protein
15.6g
Fat
18g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

1 ounce Grilled Chicken Breast

0.75 cup Cooked Quinoa

1 cup Fresh Spinach

0.75 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

1/8 medium Avocado

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for 3-4 minutes on each side until fully cooked. Once done, slice into bite-sized strips.

  • 3

    While the chicken is cooking, prepare the quinoa if not already cooked.

  • 4

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

  • 5

    In a serving bowl, layer the cooked quinoa and fresh spinach.

  • 6

    Top with the sliced grilled chicken and gently fold in the vinaigrette.

  • 7

    Finish by slicing the avocado into small cubes and sprinkling on top. Serve immediately.