YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Spinach Salad with Lemon Vinaigrette
A refreshing salad featuring tender grilled chicken atop a bed of fresh spinach and light, fluffy quinoa, all brightened up with a zesty lemon vinaigrette and finished with a few slices of creamy avocado for extra flavor and healthy fats.
INGREDIENTS
2 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Baby Spinach
1.5 tsp Olive Oil
1 tbsp Lemon Juice
1/4 Avocado
Salt & Pepper to taste
PREPARATION
Preheat your grill or grill pan over medium heat.
Season the chicken breast lightly with salt and pepper.
Grill the chicken for about 4-5 minutes per side until fully cooked and slightly charred. Let it rest for a few minutes before slicing.
In a large bowl, combine the baby spinach and cooked quinoa.
Prepare the lemon vinaigrette by whisking together the olive oil and lemon juice, adding a pinch of salt and pepper.
Drizzle the dressing over the spinach and quinoa, tossing gently to combine.
Top the salad with sliced grilled chicken and arrange avocado slices on top.
Serve immediately and enjoy a vibrant, refreshing lunch.