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

Tender grilled chicken breast served over a bed of massaged kale and fluffy quinoa, tossed in a bright lemon vinaigrette for a refreshing, crisp finish.

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NUTRITION

324kcal
Protein
33.2g
Fat
9.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Place the chopped kale in a large mixing bowl with half of the olive oil.

  • 3

    Massage the kale with your hands for two minutes until the leaves become tender, dark green, and reduced in volume.

  • 4

    Fold the cooked quinoa, remaining olive oil, and fresh lemon juice into the massaged kale and toss well to combine.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the kale and quinoa mixture.

  • 6

    Serve immediately while the chicken is warm and the salad is fresh and crisp.

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

Tender grilled chicken breast served over a bed of massaged kale and fluffy quinoa, tossed in a bright lemon vinaigrette for a refreshing, crisp finish.

NUTRITION

324kcal
Protein
33.2g
Fat
9.9g
Carbs
26.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Fresh Chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper then grill over medium-high heat until the internal temperature reaches 165 degrees Fahrenheit.

  • 2

    Place the chopped kale in a large mixing bowl with half of the olive oil.

  • 3

    Massage the kale with your hands for two minutes until the leaves become tender, dark green, and reduced in volume.

  • 4

    Fold the cooked quinoa, remaining olive oil, and fresh lemon juice into the massaged kale and toss well to combine.

  • 5

    Slice the grilled chicken into thin strips and place them on top of the kale and quinoa mixture.

  • 6

    Serve immediately while the chicken is warm and the salad is fresh and crisp.