Grilled Chicken Breast over 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 over Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad

Enjoy a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast atop a crunchy kale and quinoa salad. This well-balanced meal is finished with a bright lemon-olive oil dressing, delivering a delicious mix of textures and flavors that are as wholesome as they are satisfying.

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NUTRITION

454kcal
Protein
41.1g
Fat
20.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup chopped Kale

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optionally, lightly brush with a little olive oil.

  • 3

    Grill the chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F, then let it rest for a few minutes before slicing.

  • 4

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

  • 5

    Whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 6

    Toss the kale and quinoa with the dressing until evenly coated.

  • 7

    Slice the grilled chicken breast and arrange it over the salad. Serve immediately.

Grilled Chicken Breast over 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 over Crunchy Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Kale and Quinoa Salad

Enjoy a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast atop a crunchy kale and quinoa salad. This well-balanced meal is finished with a bright lemon-olive oil dressing, delivering a delicious mix of textures and flavors that are as wholesome as they are satisfying.

NUTRITION

454kcal
Protein
41.1g
Fat
20.5g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup chopped Kale

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Optionally, lightly brush with a little olive oil.

  • 3

    Grill the chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F, then let it rest for a few minutes before slicing.

  • 4

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

  • 5

    Whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create a light dressing.

  • 6

    Toss the kale and quinoa with the dressing until evenly coated.

  • 7

    Slice the grilled chicken breast and arrange it over the salad. Serve immediately.