Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

Savor a refreshing and satisfying lunch featuring tender grilled chicken breast atop a crunchy kale and quinoa salad, all drizzled with a zesty lemon vinaigrette. This meal is both vibrant in texture and flavor, with a delicate balance of protein and nourishing greens, perfect for a clean eating lifestyle.

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NUTRITION

405kcal
Protein
39.3g
Fat
19.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Kale

1/4 cup Cooked Quinoa

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the chopped kale and cooked quinoa.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper to make the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the kale and quinoa salad, tossing gently to combine.

  • 7

    Plate the salad and top with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy your vibrant, nutritious lunch.

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

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

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad with Lemon Vinaigrette

Savor a refreshing and satisfying lunch featuring tender grilled chicken breast atop a crunchy kale and quinoa salad, all drizzled with a zesty lemon vinaigrette. This meal is both vibrant in texture and flavor, with a delicate balance of protein and nourishing greens, perfect for a clean eating lifestyle.

NUTRITION

405kcal
Protein
39.3g
Fat
19.6g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup chopped Kale

1/4 cup Cooked Quinoa

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Let it rest for a few minutes before slicing.

  • 4

    In a bowl, combine the chopped kale and cooked quinoa.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and black pepper to make the lemon vinaigrette.

  • 6

    Drizzle the vinaigrette over the kale and quinoa salad, tossing gently to combine.

  • 7

    Plate the salad and top with sliced grilled chicken breast.

  • 8

    Serve immediately and enjoy your vibrant, nutritious lunch.