Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Kale and Quinoa Salad

Tender grilled chicken breast marinated in citrus and garlic, served over a hearty massaged kale and quinoa salad with a bright, zesty lemon finish.

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NUTRITION

411kcal
Protein
41.8g
Fat
13.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup Chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it sit for at least 15 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, place the chopped kale in a large bowl with the remaining olive oil and a pinch of sea salt.

  • 5

    Massage the kale with your hands for 2 minutes until the leaves become dark green and tender.

  • 6

    Fold the cooked quinoa into the massaged kale until well combined.

  • 7

    Slice the grilled chicken into strips and serve it warm over the kale and quinoa salad.

Grilled Lemon-Garlic 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 Lemon-Garlic Chicken Breast with Kale and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon-Garlic Chicken Breast with Kale and Quinoa Salad

Tender grilled chicken breast marinated in citrus and garlic, served over a hearty massaged kale and quinoa salad with a bright, zesty lemon finish.

NUTRITION

411kcal
Protein
41.8g
Fat
13.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2/3 cup Cooked Quinoa

1 cup Chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Whisk together the lemon juice, minced garlic, and half of the olive oil in a small bowl to create a marinade.

  • 2

    Place the chicken breast in a shallow dish, coat with the marinade, and let it sit for at least 15 minutes.

  • 3

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, place the chopped kale in a large bowl with the remaining olive oil and a pinch of sea salt.

  • 5

    Massage the kale with your hands for 2 minutes until the leaves become dark green and tender.

  • 6

    Fold the cooked quinoa into the massaged kale until well combined.

  • 7

    Slice the grilled chicken into strips and serve it warm over the kale and quinoa salad.