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

Lemon-marinated chicken breast grilled until juicy, served over a bed of massaged kale and fluffy quinoa with a toasted sunflower seed crunch.

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NUTRITION

371kcal
Protein
34g
Fat
11.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups chopped Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Sunflower Seeds

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until tender and fluffy.

  • 2

    Season the chicken breast with sea salt, black pepper, and half of the lemon juice.

  • 3

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, remove the tough stems from the kale and chop the leaves into bite-sized pieces.

  • 5

    Place the kale in a large bowl and massage with the olive oil and remaining lemon juice for 2 minutes until the leaves are softened and dark green.

  • 6

    Fold the cooked quinoa into the kale and top with the sliced grilled chicken.

  • 7

    Garnish the salad with sunflower seeds for a satisfying crunch.

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

Lemon-marinated chicken breast grilled until juicy, served over a bed of massaged kale and fluffy quinoa with a toasted sunflower seed crunch.

NUTRITION

371kcal
Protein
34g
Fat
11.9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup dry Quinoa

1.5 cups chopped Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Sunflower Seeds

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until tender and fluffy.

  • 2

    Season the chicken breast with sea salt, black pepper, and half of the lemon juice.

  • 3

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken rests, remove the tough stems from the kale and chop the leaves into bite-sized pieces.

  • 5

    Place the kale in a large bowl and massage with the olive oil and remaining lemon juice for 2 minutes until the leaves are softened and dark green.

  • 6

    Fold the cooked quinoa into the kale and top with the sliced grilled chicken.

  • 7

    Garnish the salad with sunflower seeds for a satisfying crunch.