Name: Grilled Chicken Breast with Crunchy Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 0.4 cup Cooked Quinoa; 1.5 cups Raw Kale, chopped; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 0.25 tsp Garlic Powder

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale and Quinoa Salad

Grilled lemon-herb chicken breast served over massaged kale and fluffy quinoa with a zesty vinaigrette and a satisfying crunch.

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NUTRITION

Protein

33.7g

Fat

14.5g

Carbs

26g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

0.4 cup Cooked Quinoa

1.5 cups Raw Kale, chopped

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.25 tsp Garlic Powder

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PREPARATION

1
Season the chicken breast with garlic powder, salt, and pepper.
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 is grilling, place the chopped kale in a large bowl with 1 teaspoon of olive oil and a pinch of salt.
4
Massage the kale with your hands for 2-3 minutes until it becomes dark green and tender.
5
Whisk together the remaining teaspoon of olive oil and lemon juice to create a light vinaigrette.
6
Toss the massaged kale with the cooked quinoa and the vinaigrette.
7
Slice the grilled chicken and serve it on top of the kale and quinoa salad.