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.

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

Tender grilled chicken breast served over a massaged kale and quinoa salad tossed with toasted almonds and a zesty lemon vinaigrette for a satisfying crunch.

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NUTRITION

426kcal
Protein
43.5g
Fat
14.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Chopped Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.

  • 5

    Fold the cooked quinoa and sliced almonds into the massaged kale.

  • 6

    Drizzle the remaining olive oil over the salad and toss to combine.

  • 7

    Slice the grilled chicken and serve it warm over the crunchy quinoa kale salad.

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.

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Quinoa Kale Salad

Tender grilled chicken breast served over a massaged kale and quinoa salad tossed with toasted almonds and a zesty lemon vinaigrette for a satisfying crunch.

NUTRITION

426kcal
Protein
43.5g
Fat
14.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Quinoa

1.5 cups Chopped Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Sliced Almonds

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and your favorite dried herbs.

  • 2

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

  • 3

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

  • 4

    Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.

  • 5

    Fold the cooked quinoa and sliced almonds into the massaged kale.

  • 6

    Drizzle the remaining olive oil over the salad and toss to combine.

  • 7

    Slice the grilled chicken and serve it warm over the crunchy quinoa kale salad.