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 served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty lemon-herb vinaigrette with buttery avocado.

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NUTRITION

313kcal
Protein
13.9g
Fat
16.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

0.75 ounce Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 ounce Fresh Avocado

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked and slightly charred.

  • 2

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

  • 3

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

  • 4

    Slice the grilled chicken into thin strips and add it to the salad bowl along with the diced avocado.

  • 5

    Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated and the spinach is slightly wilted.

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 served over a bed of fluffy quinoa and fresh baby spinach, tossed in a zesty lemon-herb vinaigrette with buttery avocado.

NUTRITION

313kcal
Protein
13.9g
Fat
16.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

0.75 ounce Grilled Chicken Breast

0.5 cup Cooked Quinoa

2 cups Fresh Baby Spinach

2 teaspoons Extra Virgin Olive Oil

1 ounce Fresh Avocado

0.5 cup Cherry Tomatoes

0.5 cup Sliced Cucumber

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until fully cooked and slightly charred.

  • 2

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

  • 3

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

  • 4

    Slice the grilled chicken into thin strips and add it to the salad bowl along with the diced avocado.

  • 5

    Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated and the spinach is slightly wilted.