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.

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp vegetables, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

350kcal
Protein
16g
Fat
20g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1.5 tbsp Diced Avocado

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through and slice into thin strips.

  • 2

    Prepare the quinoa by rinsing thoroughly and simmering in water or vegetable broth until fluffy, then allow it to cool to room temperature.

  • 3

    In a small glass jar or bowl, whisk together the olive oil and fresh lemon juice until emulsified to create the vinaigrette.

  • 4

    Place the fresh baby spinach in a large salad bowl as the base.

  • 5

    Add the cooled quinoa, grilled chicken strips, halved cherry tomatoes, and diced cucumber on top of the spinach.

  • 6

    Gently fold in the diced avocado to add a creamy element to the salad.

  • 7

    Drizzle the lemon vinaigrette over the top and toss lightly to coat all ingredients before serving.

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.

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Spinach Salad with Quinoa and Lemon Vinaigrette

Grilled chicken and fluffy quinoa tossed with fresh baby spinach and crisp vegetables, finished with a bright and zesty lemon vinaigrette.

NUTRITION

350kcal
Protein
16g
Fat
20g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

1 oz Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1.5 tbsp Diced Avocado

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper, then grill over medium-high heat until cooked through and slice into thin strips.

  • 2

    Prepare the quinoa by rinsing thoroughly and simmering in water or vegetable broth until fluffy, then allow it to cool to room temperature.

  • 3

    In a small glass jar or bowl, whisk together the olive oil and fresh lemon juice until emulsified to create the vinaigrette.

  • 4

    Place the fresh baby spinach in a large salad bowl as the base.

  • 5

    Add the cooled quinoa, grilled chicken strips, halved cherry tomatoes, and diced cucumber on top of the spinach.

  • 6

    Gently fold in the diced avocado to add a creamy element to the salad.

  • 7

    Drizzle the lemon vinaigrette over the top and toss lightly to coat all ingredients before serving.