Name: Grilled Chicken Breast with Crunchy Quinoa Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Chopped Kale; 1 tablespoon Sliced Almonds; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

Grilled chicken breast served over a massaged kale and quinoa salad with lemon vinaigrette and toasted almonds for a satisfying crunch.

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NUTRITION

Protein

40.1g

Fat

15g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup Cooked Quinoa

2 cups Chopped Kale

1 tablespoon Sliced Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and garlic powder.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Place the chopped kale in a large bowl and massage with lemon juice and olive oil until the leaves are dark green and tender.
4
Toss the massaged kale with cooked quinoa and sliced almonds.
5
Slice the grilled chicken into strips and serve warm over the chilled salad.