Name: Crispy Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 2 cup kale; 0.5 cup cooked quinoa; 0.5 cup chickpeas; 0.75 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Crispy Kale and Quinoa Salad

Oven-roasted chicken and crispy massaged kale tossed with fluffy quinoa and zesty lemon dressing for a vibrant, protein-packed bowl.

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NUTRITION

Protein

40.4g

Fat

17.8g

Carbs

54.5g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

2 cup kale

0.5 cup cooked quinoa

0.5 cup chickpeas

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Season the chicken breast with 0.25 tbsp olive oil, garlic powder, salt, and pepper.
3
Place chicken and drained chickpeas on the baking sheet; roast for 20 minutes until the chicken is cooked through and chickpeas are slightly crunchy.
4
While roasting, place kale in a large bowl and massage with 0.25 tbsp olive oil for 2 minutes until softened and dark green.
5
Add the cooked quinoa and roasted chickpeas to the kale bowl.
6
Slice the roasted chicken into thin strips and add to the salad.
7
Drizzle with the remaining 0.25 tbsp olive oil and lemon juice, then toss well to combine.