Name: Grilled Chicken and Quinoa Salad with Avocado and Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Baby Spinach; 0.33 medium Avocado; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber

Grilled Chicken and Quinoa Salad with Avocado and Spinach

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 Salad with Avocado and Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and cherry tomatoes, topped with slices of buttery avocado.

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NUTRITION

Protein

36.8g

Fat

24.7g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Baby Spinach

0.33 medium Avocado

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
3
In a large mixing bowl, combine the cooked quinoa, fresh baby spinach, halved cherry tomatoes, and diced cucumber.
4
In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a bright vinaigrette.
5
Pour the dressing over the salad and toss gently until the spinach is slightly wilted and everything is evenly coated.
6
Transfer the salad to a plate and top with the sliced grilled chicken and fresh avocado slices.