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 massaged kale and quinoa salad with a zesty lemon vinaigrette and toasted slivered almonds.

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NUTRITION

359kcal
Protein
34.2g
Fat
14.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup cooked Quinoa

2 cups raw Kale, chopped

1 teaspoon Olive Oil

10 grams Slivered Almonds

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Place the chopped kale in a large bowl and drizzle with half of the olive oil and half of the lemon juice.

  • 4

    Massage the kale with your hands for 2 minutes until it becomes dark green and tender.

  • 5

    Whisk the remaining olive oil and lemon juice together to create a light dressing.

  • 6

    Add the cooked quinoa and slivered almonds to the kale and toss with the dressing.

  • 7

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

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 massaged kale and quinoa salad with a zesty lemon vinaigrette and toasted slivered almonds.

NUTRITION

359kcal
Protein
34.2g
Fat
14.6g
Carbs
25.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup cooked Quinoa

2 cups raw Kale, chopped

1 teaspoon Olive Oil

10 grams Slivered Almonds

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and garlic powder.

  • 2

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

  • 3

    Place the chopped kale in a large bowl and drizzle with half of the olive oil and half of the lemon juice.

  • 4

    Massage the kale with your hands for 2 minutes until it becomes dark green and tender.

  • 5

    Whisk the remaining olive oil and lemon juice together to create a light dressing.

  • 6

    Add the cooked quinoa and slivered almonds to the kale and toss with the dressing.

  • 7

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