Grilled Chicken Salad with Spinach and Quinoa

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

Grilled Chicken Salad with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Spinach and Quinoa

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon-olive oil drizzle.

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NUTRITION

376kcal
Protein
12.2g
Fat
29.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

0.8 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/4 Avocado, diced

1.5 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into thin strips.

  • 2

    In a large salad bowl, combine the fresh baby spinach, cooked quinoa, and sliced cucumbers.

  • 3

    Add the grilled chicken strips and the diced avocado to the salad base.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until the dressing is emulsified.

  • 5

    Drizzle the dressing over the salad and toss gently to combine all ingredients before serving.

Grilled Chicken Salad with Spinach and Quinoa

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

Grilled Chicken Salad with Spinach and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Spinach and Quinoa

Tender grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp cucumbers, finished with a bright and zesty lemon-olive oil drizzle.

NUTRITION

376kcal
Protein
12.2g
Fat
29.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

0.8 oz Grilled Chicken Breast

1/4 cup Cooked Quinoa

2 cups Baby Spinach

1/4 Avocado, diced

1.5 tbsp Extra Virgin Olive Oil

1/2 cup Sliced Cucumber

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill until fully cooked and slice into thin strips.

  • 2

    In a large salad bowl, combine the fresh baby spinach, cooked quinoa, and sliced cucumbers.

  • 3

    Add the grilled chicken strips and the diced avocado to the salad base.

  • 4

    In a small jar or bowl, whisk together the extra virgin olive oil and fresh lemon juice until the dressing is emulsified.

  • 5

    Drizzle the dressing over the salad and toss gently to combine all ingredients before serving.