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: 1.4 ounces Grilled Chicken Breast; 0.3 cup Cooked Quinoa; 2 cups Baby Spinach; 0.25 Avocado; 0.5 cup Cherry Tomatoes; 0.3 cup Cucumber; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Honey

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

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and a zesty lemon-honey vinaigrette, topped with creamy avocado.

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NUTRITION

Protein

18.6g

Fat

13.8g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

0.3 cup Cooked Quinoa

2 cups Baby Spinach

0.25 Avocado

0.5 cup Cherry Tomatoes

0.3 cup Cucumber

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Honey

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PREPARATION

1
Cook the quinoa according to package directions and allow it to cool to room temperature.
2
Season the chicken breast with a pinch of salt and pepper then grill until the internal temperature reaches 165 degrees Fahrenheit.
3
Slice the grilled chicken into thin bite-sized strips.
4
In a small jar or bowl whisk together the olive oil lemon juice and honey to create the vinaigrette.
5
In a large salad bowl combine the fresh baby spinach cooled quinoa halved cherry tomatoes and sliced cucumber.
6
Place the sliced chicken and diced avocado on top of the salad.
7
Drizzle the lemon-honey vinaigrette over the salad and toss gently before serving.