Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes, finished with a zesty lemon-olive oil drizzle.

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NUTRITION

400kcal
Protein
23.1g
Fat
22.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Raw Spinach

0.25 medium Avocado

1 tbsp Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin strips and set aside to cool slightly.

  • 4

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 6

    Add the sliced chicken and diced avocado to the salad bowl.

  • 7

    Pour the dressing over the salad and toss gently to coat all ingredients before serving.

Grilled Chicken and Quinoa Salad with Fresh 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 Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Tender grilled chicken and fluffy quinoa tossed with fresh spinach and cherry tomatoes, finished with a zesty lemon-olive oil drizzle.

NUTRITION

400kcal
Protein
23.1g
Fat
22.6g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Raw Spinach

0.25 medium Avocado

1 tbsp Extra Virgin Olive Oil

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    Slice the grilled chicken into thin strips and set aside to cool slightly.

  • 4

    In a large mixing bowl, combine the fresh spinach, cooked quinoa, and halved cherry tomatoes.

  • 5

    Whisk together the extra virgin olive oil and fresh lemon juice in a small jar to create the dressing.

  • 6

    Add the sliced chicken and diced avocado to the salad bowl.

  • 7

    Pour the dressing over the salad and toss gently to coat all ingredients before serving.