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.

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Enjoy a light and refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp spinach combined with vibrant red bell pepper and cool cucumber. Finished with a drizzle of olive oil and the creaminess of avocado, this salad is a perfect balance of flavors and textures for a satisfying lunch.

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NUTRITION

264kcal
Protein
16.2g
Fat
14.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1/4 cup Cooked Quinoa (~43g)

1 cup Raw Spinach (30g)

1/4 cup Chopped Red Bell Pepper (~38g)

1/4 cup Sliced Cucumber (~26g)

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado (~50g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Grill the chicken breast until fully cooked and then slice into bite-size pieces.

  • 2

    In a bowl, add the cooked quinoa, raw spinach, chopped red bell pepper, and sliced cucumber.

  • 3

    Top the salad with the grilled chicken pieces.

  • 4

    Drizzle the extra virgin olive oil over the salad and squeeze fresh lemon juice if desired.

  • 5

    Gently mix in the quarter avocado, cubed or sliced, to add creaminess.

  • 6

    Season with salt and pepper to taste and serve immediately.

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.

Grilled Chicken and Quinoa Salad with Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Enjoy a light and refreshing salad featuring tender grilled chicken, fluffy quinoa, and crisp spinach combined with vibrant red bell pepper and cool cucumber. Finished with a drizzle of olive oil and the creaminess of avocado, this salad is a perfect balance of flavors and textures for a satisfying lunch.

NUTRITION

264kcal
Protein
16.2g
Fat
14.5g
Carbs
18.9g

SERVINGS

1 serving

INGREDIENTS

40 grams Grilled Chicken Breast

1/4 cup Cooked Quinoa (~43g)

1 cup Raw Spinach (30g)

1/4 cup Chopped Red Bell Pepper (~38g)

1/4 cup Sliced Cucumber (~26g)

1 teaspoon Extra Virgin Olive Oil

1/4 Avocado (~50g)

PREPARATION

  • 1

    Grill the chicken breast until fully cooked and then slice into bite-size pieces.

  • 2

    In a bowl, add the cooked quinoa, raw spinach, chopped red bell pepper, and sliced cucumber.

  • 3

    Top the salad with the grilled chicken pieces.

  • 4

    Drizzle the extra virgin olive oil over the salad and squeeze fresh lemon juice if desired.

  • 5

    Gently mix in the quarter avocado, cubed or sliced, to add creaminess.

  • 6

    Season with salt and pepper to taste and serve immediately.