Name: Grilled Chicken Breast with Crunchy Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast (~100g); 1/2 cup Cooked Quinoa (~92g); 2 cups Kale (~67g); 1/4 cup Red Bell Pepper (~37g); 1 tbsp Olive Oil (~13.5g); 1 tbsp Lemon Juice (~15g)

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

A light yet satisfying lunch featuring perfectly grilled chicken breast paired with a crunchy kale and quinoa salad tossed in a fresh lemon-olive oil dressing. This dish balances lean protein and wholesome grains with crisp vegetables for a meal that's both nourishing and bursting with vibrant flavors.

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NUTRITION

Protein

36.4g

Fat

18.6g

Carbs

26.7g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (~100g)

1/2 cup Cooked Quinoa (~92g)

2 cups Kale (~67g)

1/4 cup Red Bell Pepper (~37g)

1 tbsp Olive Oil (~13.5g)

1 tbsp Lemon Juice (~15g)

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PREPARATION

1
Preheat your grill or grill pan over medium-high heat.
2
Season the chicken breast with salt, pepper, and any desired herbs.
3
Grill the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
4
In the meantime, prepare the salad by placing kale in a large bowl. Massage the kale gently with a pinch of salt to soften the leaves.
5
Add the cooked quinoa, diced red bell pepper, olive oil, and lemon juice to the bowl. Toss everything together until well mixed.
6
Slice the grilled chicken breast and serve it atop the crunchy kale and quinoa salad.
7
Enjoy your nutritious and flavorful lunch!