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

Grilled chicken breast served over a bed of massaged kale and nutty quinoa, tossed in a bright lemon-garlic dressing for a refreshing, zesty finish.

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NUTRITION

397kcal
Protein
38.8g
Fat
13.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the chopped kale in a large bowl and massage with half of the lemon juice and a pinch of salt until the leaves soften and turn dark green.

  • 4

    Fold the cooked quinoa and minced garlic into the massaged kale.

  • 5

    Whisk the olive oil with the remaining lemon juice and drizzle over the salad, tossing to coat evenly.

  • 6

    Slice the grilled chicken into strips and serve warm over the chilled kale and quinoa base.

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

Grilled chicken breast served over a bed of massaged kale and nutty quinoa, tossed in a bright lemon-garlic dressing for a refreshing, zesty finish.

NUTRITION

397kcal
Protein
38.8g
Fat
13.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4.8 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups chopped Kale

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the chopped kale in a large bowl and massage with half of the lemon juice and a pinch of salt until the leaves soften and turn dark green.

  • 4

    Fold the cooked quinoa and minced garlic into the massaged kale.

  • 5

    Whisk the olive oil with the remaining lemon juice and drizzle over the salad, tossing to coat evenly.

  • 6

    Slice the grilled chicken into strips and serve warm over the chilled kale and quinoa base.