Name: Grilled Chicken and Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1 cup Cherry Tomatoes; 1 medium Red Bell Pepper; 1/4 Avocado; 1/4 cup Crumbled Feta Cheese; 1 tsp Olive Oil; 1 tbsp Lemon Juice; Salt & Pepper to taste

Grilled Chicken and Quinoa Spinach Salad

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 Spinach Salad

Enjoy a vibrant salad filled with juicy grilled chicken, fluffy quinoa, fresh spinach, and colorful vegetables, accented by creamy avocado and tangy feta cheese. This balanced dish offers a satisfying blend of lean protein and wholesome grains, dressed in a light lemon vinaigrette.

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NUTRITION

Protein

43.1g

Fat

17.2g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1/4 Avocado

1/4 cup Crumbled Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

1
Preheat your grill or grill pan to medium-high heat and season the chicken breast with salt and pepper.
2
Grill the chicken for about 6-7 minutes per side until fully cooked. Once done, let it rest for a few minutes before slicing.
3
Prepare the salad by placing baby spinach in a large bowl, then add cherry tomatoes and sliced red bell pepper.
4
In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a light vinaigrette.
5
Add the cooked quinoa and gently toss with the vegetables.
6
Top the salad with sliced grilled chicken, avocado slices, and crumbled feta cheese.
7
Drizzle the vinaigrette over the salad and toss lightly to combine all flavors before serving.