Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Tender grilled chicken breast served over fluffy quinoa and fresh spinach, topped with a dollop of creamy cottage cheese and a zesty lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

305kcal
Protein
28.2g
Fat
9.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Low Fat Cottage Cheese

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Diced Cucumber

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and diced cucumber.

  • 4

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice to create the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently until the spinach is lightly coated.

  • 6

    Transfer the salad to a plate, arrange the sliced grilled chicken on top, and finish with a dollop of creamy cottage cheese.

Grilled Chicken and Quinoa Salad with 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 Spinach

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Salad with Spinach

Tender grilled chicken breast served over fluffy quinoa and fresh spinach, topped with a dollop of creamy cottage cheese and a zesty lemon-herb vinaigrette.

NUTRITION

305kcal
Protein
28.2g
Fat
9.7g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

2.25 ounces Grilled Chicken Breast

1/2 cup Cooked Quinoa

2 cups Baby Spinach

2 tablespoons Low Fat Cottage Cheese

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/2 cup Diced Cucumber

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for approximately 5-7 minutes per side until the internal temperature reaches 165°F, then let it rest before slicing into thin strips.

  • 3

    In a large mixing bowl, combine the fresh baby spinach, cooked quinoa, and diced cucumber.

  • 4

    In a small jar or bowl, whisk together the olive oil and fresh lemon juice to create the dressing.

  • 5

    Drizzle the dressing over the salad and toss gently until the spinach is lightly coated.

  • 6

    Transfer the salad to a plate, arrange the sliced grilled chicken on top, and finish with a dollop of creamy cottage cheese.