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

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with creamy avocado.

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NUTRITION

424kcal
Protein
27.5g
Fat
22.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1/4 Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, fluff the pre-cooked quinoa with a fork in a large mixing bowl.

  • 4

    Add the baby spinach, halved cherry tomatoes, and sliced cucumber to the bowl with the quinoa.

  • 5

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light dressing.

  • 6

    Slice the grilled chicken into thin strips and place them over the salad base.

  • 7

    Drizzle the lemon vinaigrette over the top and garnish with the creamy avocado slices before serving.

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

Grilled chicken breast and fluffy quinoa tossed with fresh baby spinach and a bright lemon vinaigrette, finished with creamy avocado.

NUTRITION

424kcal
Protein
27.5g
Fat
22.7g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

2.3 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes, halved

1/2 cup Cucumber, sliced

1/4 Avocado, sliced

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh 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 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, fluff the pre-cooked quinoa with a fork in a large mixing bowl.

  • 4

    Add the baby spinach, halved cherry tomatoes, and sliced cucumber to the bowl with the quinoa.

  • 5

    In a small jar, whisk together the extra virgin olive oil and fresh lemon juice to create a light dressing.

  • 6

    Slice the grilled chicken into thin strips and place them over the salad base.

  • 7

    Drizzle the lemon vinaigrette over the top and garnish with the creamy avocado slices before serving.