Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

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

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

Enjoy a vibrant and healthy lunch featuring juicy grilled chicken breast paired with a refreshing, crunchy kale and quinoa salad accented by cherry tomatoes and crisp cucumber. The bright flavors and satisfying textures come together in a delicious, well-balanced meal perfect for a nutritious midday boost.

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NUTRITION

432kcal
Protein
47.4g
Fat
10.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1 cup raw Kale

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat. Brush the chicken breast lightly with a bit of olive oil, and season with salt and pepper.

  • 2

    Place the chicken on the grill and cook for about 6-7 minutes per side until the internal temperature reaches 165°F. Once done, set aside to rest slightly before slicing.

  • 3

    While the chicken cooks, prepare the salad. Rinse and chop the kale, then massage it gently with a drizzle of olive oil and a pinch of salt to soften the leaves.

  • 4

    In a bowl, combine the massaged kale with cooked quinoa, halved cherry tomatoes, and cucumber slices.

  • 5

    Drizzle the lemon juice over the salad, toss to combine, and adjust seasoning with salt and pepper if needed.

  • 6

    Slice the grilled chicken breast and serve it atop the crunchy kale and quinoa salad for a filling and balanced meal.

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

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

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

Enjoy a vibrant and healthy lunch featuring juicy grilled chicken breast paired with a refreshing, crunchy kale and quinoa salad accented by cherry tomatoes and crisp cucumber. The bright flavors and satisfying textures come together in a delicious, well-balanced meal perfect for a nutritious midday boost.

NUTRITION

432kcal
Protein
47.4g
Fat
10.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (boneless, skinless)

1 cup raw Kale

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat. Brush the chicken breast lightly with a bit of olive oil, and season with salt and pepper.

  • 2

    Place the chicken on the grill and cook for about 6-7 minutes per side until the internal temperature reaches 165°F. Once done, set aside to rest slightly before slicing.

  • 3

    While the chicken cooks, prepare the salad. Rinse and chop the kale, then massage it gently with a drizzle of olive oil and a pinch of salt to soften the leaves.

  • 4

    In a bowl, combine the massaged kale with cooked quinoa, halved cherry tomatoes, and cucumber slices.

  • 5

    Drizzle the lemon juice over the salad, toss to combine, and adjust seasoning with salt and pepper if needed.

  • 6

    Slice the grilled chicken breast and serve it atop the crunchy kale and quinoa salad for a filling and balanced meal.