Grilled Chicken and Quinoa Salad with Roasted Chickpeas

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

Grilled Chicken and Quinoa Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Chickpeas

A refreshing, power-packed salad featuring tender grilled chicken, fluffy quinoa, and crunchy roasted chickpeas tossed with fresh spinach, cherry tomatoes, cucumber, creamy avocado, and a bright lemon-olive oil dressing. This meal offers a harmonious balance of lean protein and healthy fats, perfect for a satisfying midday boost.

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NUTRITION

536kcal
Protein
28.9g
Fat
28g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 cup cooked Quinoa (92g)

1/8 cup roasted Chickpeas (30g)

1 cup Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup sliced Cucumber (26g)

1/2 avocado (100g)

2 teaspoons Olive Oil (9.2g)

1 tablespoon Lemon Juice (15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice into strips.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 4

    For the chickpeas, if using canned, drain and pat dry. Toss with a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until crispy.

  • 5

    In a large bowl, combine spinach, cherry tomatoes, and cucumber. Add the cooked quinoa and roasted chickpeas.

  • 6

    Slice the avocado and add it to the salad. Drizzle with olive oil and lemon juice, then season with salt and pepper.

  • 7

    Top the salad with the grilled chicken strips. Toss gently to combine all flavors, and serve immediately.

Grilled Chicken and Quinoa Salad with Roasted Chickpeas

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

Grilled Chicken and Quinoa Salad with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Roasted Chickpeas

A refreshing, power-packed salad featuring tender grilled chicken, fluffy quinoa, and crunchy roasted chickpeas tossed with fresh spinach, cherry tomatoes, cucumber, creamy avocado, and a bright lemon-olive oil dressing. This meal offers a harmonious balance of lean protein and healthy fats, perfect for a satisfying midday boost.

NUTRITION

536kcal
Protein
28.9g
Fat
28g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast (85g)

1/2 cup cooked Quinoa (92g)

1/8 cup roasted Chickpeas (30g)

1 cup Spinach (30g)

1/2 cup halved Cherry Tomatoes (75g)

1/4 cup sliced Cucumber (26g)

1/2 avocado (100g)

2 teaspoons Olive Oil (9.2g)

1 tablespoon Lemon Juice (15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast lightly with salt and pepper.

  • 2

    Grill the chicken for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice into strips.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 4

    For the chickpeas, if using canned, drain and pat dry. Toss with a small amount of olive oil, salt, and pepper, then roast in a preheated oven at 400°F for about 15 minutes until crispy.

  • 5

    In a large bowl, combine spinach, cherry tomatoes, and cucumber. Add the cooked quinoa and roasted chickpeas.

  • 6

    Slice the avocado and add it to the salad. Drizzle with olive oil and lemon juice, then season with salt and pepper.

  • 7

    Top the salad with the grilled chicken strips. Toss gently to combine all flavors, and serve immediately.