Grilled Chicken Breast with 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 Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Kale and Quinoa Salad

Savor a vibrant, high-protein lunch featuring tender grilled chicken breast paired with a refreshing kale and quinoa salad. The dish is elevated with a creamy hint of avocado and a bright drizzle of lemon-infused olive oil, making it both nutritious and delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

490kcal
Protein
41.4g
Fat
18.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (~100g)

1 cup chopped Kale (~67g)

1/4 cup dry Quinoa (~43g)

1/4 medium Avocado (~50g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan on medium-high heat. Pat the chicken breast dry and season both sides with garlic powder, salt, and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and have nice grill marks. Once done, let rest for 5 minutes before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio) and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.

  • 4

    In a large bowl, combine the chopped kale with the cooled quinoa. Add diced avocado and drizzle with olive oil and lemon juice. Toss gently to combine, seasoning with additional salt and pepper if desired.

  • 5

    Plate the kale and quinoa salad and top with sliced grilled chicken. Serve immediately and enjoy this clean, protein-packed meal.

Grilled Chicken Breast with 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 Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Kale and Quinoa Salad

Savor a vibrant, high-protein lunch featuring tender grilled chicken breast paired with a refreshing kale and quinoa salad. The dish is elevated with a creamy hint of avocado and a bright drizzle of lemon-infused olive oil, making it both nutritious and delicious.

NUTRITION

490kcal
Protein
41.4g
Fat
18.7g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast (~100g)

1 cup chopped Kale (~67g)

1/4 cup dry Quinoa (~43g)

1/4 medium Avocado (~50g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan on medium-high heat. Pat the chicken breast dry and season both sides with garlic powder, salt, and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and have nice grill marks. Once done, let rest for 5 minutes before slicing.

  • 3

    While the chicken is grilling, rinse the quinoa under cold water. In a small pot, combine the quinoa with water (use a 1:2 ratio) and a pinch of salt. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool slightly.

  • 4

    In a large bowl, combine the chopped kale with the cooled quinoa. Add diced avocado and drizzle with olive oil and lemon juice. Toss gently to combine, seasoning with additional salt and pepper if desired.

  • 5

    Plate the kale and quinoa salad and top with sliced grilled chicken. Serve immediately and enjoy this clean, protein-packed meal.