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 lemon-massaged kale and fluffy quinoa, topped with toasted almonds for a delightful crunch.

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NUTRITION

380kcal
Protein
43.5g
Fat
13.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Raw Kale, chopped

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 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 olive oil and the remaining lemon juice.

  • 4

    Massage the kale with your hands for 1-2 minutes until the leaves become dark green and tender.

  • 5

    Add the cooked quinoa to the bowl and toss thoroughly with the kale.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Serve the chicken over the kale and quinoa salad and garnish with the sliced almonds.

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 lemon-massaged kale and fluffy quinoa, topped with toasted almonds for a delightful crunch.

NUTRITION

380kcal
Protein
43.5g
Fat
13.9g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Raw Kale, chopped

1 tbsp Sliced Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 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 olive oil and the remaining lemon juice.

  • 4

    Massage the kale with your hands for 1-2 minutes until the leaves become dark green and tender.

  • 5

    Add the cooked quinoa to the bowl and toss thoroughly with the kale.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Serve the chicken over the kale and quinoa salad and garnish with the sliced almonds.