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, topped with toasted sunflower seeds.

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NUTRITION

398kcal
Protein
43.6g
Fat
13.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Raw Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken cooks, place the kale in a large mixing bowl with the lemon juice and half of the olive oil.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves are softened and dark green.

  • 5

    Stir in the cooked quinoa, sunflower seeds, and the remaining olive oil until well combined.

  • 6

    Slice the grilled chicken into thin strips and serve it warm over the kale and quinoa 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, topped with toasted sunflower seeds.

NUTRITION

398kcal
Protein
43.6g
Fat
13.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Cooked Quinoa

2 cups Raw Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

0.5 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken cooks, place the kale in a large mixing bowl with the lemon juice and half of the olive oil.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves are softened and dark green.

  • 5

    Stir in the cooked quinoa, sunflower seeds, and the remaining olive oil until well combined.

  • 6

    Slice the grilled chicken into thin strips and serve it warm over the kale and quinoa salad.