Name: Grilled Chicken and Quinoa Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 oz Grilled Chicken Breast; 1/3 cup Cooked Quinoa; 2 cups Baby Spinach; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1/2 cup Cherry Tomatoes; 1/2 cup Diced Cucumber; 1/4 Avocado

Grilled Chicken and Quinoa Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Spinach Salad

Grilled chicken breast and fluffy quinoa served over a bed of fresh baby spinach, drizzled with a bright lemon vinaigrette and topped with buttery avocado.

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NUTRITION

Protein

14.9g

Fat

28.5g

Carbs

24.2g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Baby Spinach

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1/4 Avocado

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PREPARATION

1
Grill the chicken breast until cooked through and slice into thin strips.
2
Cook the quinoa according to package instructions and allow it to cool slightly.
3
In a large salad bowl, combine the fresh baby spinach, halved cherry tomatoes, and diced cucumber.
4
Whisk together the extra virgin olive oil and lemon juice in a small bowl to create a simple vinaigrette.
5
Add the cooled quinoa and sliced chicken to the spinach base.
6
Drizzle the vinaigrette over the salad and toss gently to ensure everything is evenly coated.
7
Top the salad with freshly sliced avocado and enjoy immediately.