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

Lemon-marinated chicken breast grilled to perfection and tossed with massaged kale, fluffy quinoa, and toasted pepitas for a satisfying, zesty crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

406kcal
Protein
43.2g
Fat
13.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Pepitas

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Whisk lemon juice, half the olive oil, salt, and pepper in a bowl to marinate the chicken.

  • 2

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

  • 3

    Place chopped kale in a large bowl and massage with the remaining olive oil until the leaves become tender and dark green.

  • 4

    Add the cooked quinoa and toasted pepitas to the kale, tossing well to combine the flavors.

  • 5

    Slice the grilled chicken into thin strips and serve warm over the zesty kale and quinoa base.

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

Lemon-marinated chicken breast grilled to perfection and tossed with massaged kale, fluffy quinoa, and toasted pepitas for a satisfying, zesty crunch.

NUTRITION

406kcal
Protein
43.2g
Fat
13.7g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

0.5 cup cooked Quinoa

2 cups chopped Kale

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Pepitas

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Whisk lemon juice, half the olive oil, salt, and pepper in a bowl to marinate the chicken.

  • 2

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

  • 3

    Place chopped kale in a large bowl and massage with the remaining olive oil until the leaves become tender and dark green.

  • 4

    Add the cooked quinoa and toasted pepitas to the kale, tossing well to combine the flavors.

  • 5

    Slice the grilled chicken into thin strips and serve warm over the zesty kale and quinoa base.