Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

Enjoy a refreshing and balanced salad featuring tender grilled turkey breast served atop a bed of fresh spinach and hearty chickpeas, accented with a zesty lemon vinaigrette and scattered with creamy avocado. This light yet satisfying lunch is perfect for fueling your day with lean protein and vibrant flavors.

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NUTRITION

370kcal
Protein
32.2g
Fat
20.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

2 cups Spinach

1/4 cup Chickpeas

1 tablespoon Olive Oil

1 ounce Avocado

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper (and optional garlic powder).

  • 3

    Grill the turkey breast for about 5-6 minutes per side until fully cooked. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the fresh spinach and chickpeas.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Slice the grilled turkey breast into thin strips and add to the salad.

  • 7

    Dice the avocado and gently toss it into the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad, toss everything together, and serve immediately.

Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

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

Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey and Spinach Salad with Chickpeas and Lemon Vinaigrette

Enjoy a refreshing and balanced salad featuring tender grilled turkey breast served atop a bed of fresh spinach and hearty chickpeas, accented with a zesty lemon vinaigrette and scattered with creamy avocado. This light yet satisfying lunch is perfect for fueling your day with lean protein and vibrant flavors.

NUTRITION

370kcal
Protein
32.2g
Fat
20.6g
Carbs
16.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Turkey Breast

2 cups Spinach

1/4 cup Chickpeas

1 tablespoon Olive Oil

1 ounce Avocado

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast lightly with salt and pepper (and optional garlic powder).

  • 3

    Grill the turkey breast for about 5-6 minutes per side until fully cooked. Allow it to rest for a few minutes before slicing.

  • 4

    In a large bowl, combine the fresh spinach and chickpeas.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create the vinaigrette.

  • 6

    Slice the grilled turkey breast into thin strips and add to the salad.

  • 7

    Dice the avocado and gently toss it into the salad.

  • 8

    Drizzle the lemon vinaigrette over the salad, toss everything together, and serve immediately.