Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and topped with creamy avocado, finished with a bright lemon-olive oil vinaigrette.

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NUTRITION

414kcal
Protein
16.3g
Fat
31g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/4 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until fully cooked, then slice into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    Place the fresh baby spinach in a large mixing bowl and add the cooled quinoa.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the dressing.

  • 5

    Drizzle the vinaigrette over the spinach and quinoa, tossing gently to combine.

  • 6

    Top the salad with the sliced grilled chicken and the diced creamy avocado.

  • 7

    Finish with a light sprinkle of sea salt and freshly cracked black pepper.

Grilled Chicken and Quinoa Salad with Fresh Spinach

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

Grilled Chicken and Quinoa Salad with Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Fresh Spinach

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and topped with creamy avocado, finished with a bright lemon-olive oil vinaigrette.

NUTRITION

414kcal
Protein
16.3g
Fat
31g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

1.25 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Baby Spinach

1/4 medium Avocado

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Grill the chicken breast over medium-high heat until fully cooked, then slice into thin strips.

  • 2

    Prepare the quinoa according to package instructions and allow it to cool to room temperature.

  • 3

    Place the fresh baby spinach in a large mixing bowl and add the cooled quinoa.

  • 4

    Whisk the extra virgin olive oil and fresh lemon juice together in a small bowl to create the dressing.

  • 5

    Drizzle the vinaigrette over the spinach and quinoa, tossing gently to combine.

  • 6

    Top the salad with the sliced grilled chicken and the diced creamy avocado.

  • 7

    Finish with a light sprinkle of sea salt and freshly cracked black pepper.