Name: Grilled Chicken Breast with Crunchy Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Raw Kale; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Slivered Almonds; 1 tablespoon Fresh Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

Tender grilled chicken breast served over a bed of massaged kale and quinoa, tossed with a zesty lemon vinaigrette and finished with toasted almonds.

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NUTRITION

Protein

41.4g

Fat

13.9g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Raw Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Slivered Almonds

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Place the raw kale in a large bowl with a pinch of salt and a splash of lemon juice, then massage with your hands until the leaves are dark and tender.
4
Add the cooked quinoa and slivered almonds to the kale and toss to combine.
5
Whisk together the olive oil and remaining lemon juice to create a light dressing.
6
Slice the grilled chicken into strips and arrange them over the kale and quinoa salad.
7
Drizzle the vinaigrette over the top and enjoy immediately.