Grilled Chicken and Avocado Salad with Quinoa

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

Grilled Chicken and Avocado Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Quinoa

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, topped with creamy avocado and a bright lemon-herb vinaigrette.

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NUTRITION

484kcal
Protein
47g
Fat
18.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Chicken Breast

0.6 cup cooked Quinoa

1/4 medium Avocado

1.5 tsp Extra Virgin Olive Oil

2 cups Baby Spinach

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 4

    In a large bowl, toss the baby spinach and cooked quinoa with half of the dressing.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    Slice the avocado and add it to the bowl, then drizzle the remaining dressing over the top before serving.

Grilled Chicken and Avocado Salad with Quinoa

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

Grilled Chicken and Avocado Salad with Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Avocado Salad with Quinoa

Tender grilled chicken breast served over a bed of fluffy quinoa and fresh baby spinach, topped with creamy avocado and a bright lemon-herb vinaigrette.

NUTRITION

484kcal
Protein
47g
Fat
18.7g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

6.17 oz Chicken Breast

0.6 cup cooked Quinoa

1/4 medium Avocado

1.5 tsp Extra Virgin Olive Oil

2 cups Baby Spinach

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken rests, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 4

    In a large bowl, toss the baby spinach and cooked quinoa with half of the dressing.

  • 5

    Slice the grilled chicken into strips and place on top of the salad.

  • 6

    Slice the avocado and add it to the bowl, then drizzle the remaining dressing over the top before serving.