Name: Zesty Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 2 cups chopped kale; 0.25 cup canned chickpeas; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Zesty Kale and Quinoa Salad

Sautéed chicken breast and fluffy quinoa tossed with massaged kale and a bright lemon vinaigrette for a refreshing, citrusy crunch.

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NUTRITION

Protein

56.5g

Fat

16.3g

Carbs

43.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

2 cups chopped kale

0.25 cup canned chickpeas

1 tsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and garlic powder on both sides.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 5-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, place the chopped kale in a large bowl and drizzle with lemon juice and olive oil.
4
Use your hands to massage the kale for 2-3 minutes until the leaves become soft, dark green, and tender.
5
Add the cooked quinoa, rinsed chickpeas, and lemon zest to the kale and toss thoroughly to combine.
6
Slice the cooked chicken into thin strips and arrange them over the kale and quinoa base.
7
Garnish the salad with crumbled feta cheese and serve immediately while the chicken is warm.