Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a drizzle of lemon vinaigrette and buttery avocado.

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NUTRITION

336kcal
Protein
22.9g
Fat
19.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cucumber, sliced

5 Cherry Tomatoes, halved

25g Avocado, sliced

1/2 tbsp Pumpkin Seeds

2 tsp Extra Virgin Olive Oil

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 5-6 minutes per side until cooked through, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Whisk the extra virgin olive oil and lemon juice together in a small jar to create a simple, clean vinaigrette.

  • 5

    Pour the dressing over the salad base and toss gently to ensure everything is evenly coated.

  • 6

    Transfer the salad to a plate and top with the grilled chicken strips, sliced avocado, and a sprinkle of pumpkin seeds.

Grilled Chicken and Quinoa Spinach Salad

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

Grilled Chicken and Quinoa Spinach Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a drizzle of lemon vinaigrette and buttery avocado.

NUTRITION

336kcal
Protein
22.9g
Fat
19.2g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

1.75 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/2 cup Cucumber, sliced

5 Cherry Tomatoes, halved

25g Avocado, sliced

1/2 tbsp Pumpkin Seeds

2 tsp Extra Virgin Olive Oil

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 5-6 minutes per side until cooked through, then let it rest before slicing into thin strips.

  • 3

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

  • 4

    Whisk the extra virgin olive oil and lemon juice together in a small jar to create a simple, clean vinaigrette.

  • 5

    Pour the dressing over the salad base and toss gently to ensure everything is evenly coated.

  • 6

    Transfer the salad to a plate and top with the grilled chicken strips, sliced avocado, and a sprinkle of pumpkin seeds.