Name: Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 oz Grilled Chicken Breast; 1/4 cup Cooked Quinoa; 2 cups Baby Spinach; 1/4 Avocado; 1 tbsp Slivered Almonds; 2 tsp Extra Virgin Olive Oil; 1/2 cup Cherry Tomatoes; 1 tbsp Lemon Juice

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Tender chicken breast grilled and tossed with fluffy quinoa and baby spinach in a zesty lemon dressing with buttery avocado.

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NUTRITION

Protein

16.2g

Fat

20g

Carbs

20.8g

SERVINGS

1 serving

INGREDIENTS

1.1 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/4 Avocado

1 tbsp Slivered Almonds

2 tsp Extra Virgin Olive Oil

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of salt and pepper.
2
Grill the chicken over medium-high heat until cooked through, then slice into thin strips.
3
Whisk together the olive oil and lemon juice in a small bowl to create the vinaigrette.
4
Combine the fresh baby spinach, cooked quinoa, and halved cherry tomatoes in a large salad bowl.
5
Toss the salad gently with the lemon vinaigrette until the leaves are lightly coated.
6
Top the salad with the grilled chicken strips, sliced avocado, and slivered almonds.