Name: Grilled Chicken and Quinoa Salad with Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Grilled Chicken Breast; 1 cup Cooked Quinoa; 2 cups Baby Spinach; 1/2 medium Red Bell Pepper; 1/4 Cucumber; 1/4 small Red Onion; 1 tbsp Extra Virgin Olive Oil; 1/4 Avocado; 1 tbsp Lemon Juice

Grilled Chicken and Quinoa Salad with Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Enjoy a refreshing and vibrant salad featuring tender grilled chicken, fluffy quinoa, and crisp baby spinach, balanced with colorful red bell pepper, cucumber, and red onion. Finished with a zesty olive oil and lemon dressing and a creamy hint of avocado, this salad offers a perfect blend of textures and flavors for a satisfying lunch.

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NUTRITION

Protein

21.9g

Fat

23.8g

Carbs

51.2g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Grilled Chicken Breast

1 cup Cooked Quinoa

2 cups Baby Spinach

1/2 medium Red Bell Pepper

1/4 Cucumber

1/4 small Red Onion

1 tbsp Extra Virgin Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

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PREPARATION

1
Preheat the grill or grill pan over medium-high heat.
2
Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 4-5 minutes per side until fully cooked and nicely charred. Once done, allow it to rest and then slice into thin strips.
3
In a large bowl, combine the cooked quinoa and baby spinach.
4
Dice the red bell pepper, cucumber, and red onion, then add them to the bowl.
5
Add the sliced grilled chicken to the salad.
6
In a small bowl, whisk together the extra virgin olive oil and lemon juice. Drizzle the dressing over the salad and gently toss to combine.
7
Top the salad with diced avocado just before serving for a creamy finish.