Grilled Chicken Breast with Creamy 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 Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Enjoy a vibrant, nutrient-packed lunch that balances tender grilled chicken with a creamy quinoa and spinach salad. The dish features flavors from ripe avocado, tangy feta cheese, and a drizzle of robust olive oil, complemented by fresh cherry tomatoes and a hint of red onion. Every bite is a celebration of textures and wholesome ingredients, crafted to energize and satisfy.

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NUTRITION

856kcal
Protein
51.4g
Fat
44.5g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1 cup cooked Quinoa

2 cups raw Spinach

0.5 medium Avocado

1 oz Feta Cheese

1 tbsp Olive Oil

0.25 cup diced Red Onion

0.5 cup halved Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon). Grill the chicken for about 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Allow it to rest before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked, then fluff with a fork.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, diced red onion, and halved cherry tomatoes.

  • 5

    Dice the avocado and crumble the feta cheese over the salad.

  • 6

    Drizzle olive oil over the mixture and gently toss to combine all the ingredients into a creamy, vibrant salad.

  • 7

    Slice the grilled chicken and place on top of the quinoa salad. Serve immediately and enjoy your balanced, flavor-rich lunch.

Grilled Chicken Breast with Creamy 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 Creamy Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Creamy Quinoa Spinach Salad

Enjoy a vibrant, nutrient-packed lunch that balances tender grilled chicken with a creamy quinoa and spinach salad. The dish features flavors from ripe avocado, tangy feta cheese, and a drizzle of robust olive oil, complemented by fresh cherry tomatoes and a hint of red onion. Every bite is a celebration of textures and wholesome ingredients, crafted to energize and satisfy.

NUTRITION

856kcal
Protein
51.4g
Fat
44.5g
Carbs
57.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (raw)

1 cup cooked Quinoa

2 cups raw Spinach

0.5 medium Avocado

1 oz Feta Cheese

1 tbsp Olive Oil

0.25 cup diced Red Onion

0.5 cup halved Cherry Tomatoes

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with your preferred spices (such as salt, pepper, and a squeeze of lemon). Grill the chicken for about 5-6 minutes per side, or until cooked through and internal temperature reaches 165°F. Allow it to rest before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked, then fluff with a fork.

  • 4

    In a large bowl, combine the cooked quinoa, fresh spinach, diced red onion, and halved cherry tomatoes.

  • 5

    Dice the avocado and crumble the feta cheese over the salad.

  • 6

    Drizzle olive oil over the mixture and gently toss to combine all the ingredients into a creamy, vibrant salad.

  • 7

    Slice the grilled chicken and place on top of the quinoa salad. Serve immediately and enjoy your balanced, flavor-rich lunch.