Grilled Chicken Spinach Salad with Quinoa

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

Grilled Chicken Spinach Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa

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

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NUTRITION

292kcal
Protein
17.9g
Fat
16.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

30 grams Fresh Avocado

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PREPARATION

  • 1

    Grill the chicken breast until cooked through and slice into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 3

    Place the baby spinach in a large salad bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 4

    Add the sliced grilled chicken and the cooked quinoa to the bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and garnish with fresh avocado slices for a creamy finish.

  • 7

    Toss gently to combine all ingredients and serve immediately.

Grilled Chicken Spinach Salad with Quinoa

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

Grilled Chicken Spinach Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa

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

NUTRITION

292kcal
Protein
17.9g
Fat
16.3g
Carbs
20.9g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

30 grams Fresh Avocado

PREPARATION

  • 1

    Grill the chicken breast until cooked through and slice into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool slightly.

  • 3

    Place the baby spinach in a large salad bowl and top with halved cherry tomatoes and sliced cucumbers.

  • 4

    Add the sliced grilled chicken and the cooked quinoa to the bowl.

  • 5

    In a small jar or bowl, whisk together the extra virgin olive oil and lemon juice to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and garnish with fresh avocado slices for a creamy finish.

  • 7

    Toss gently to combine all ingredients and serve immediately.