Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

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

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

Grilled chicken breast served over a massaged kale and quinoa salad with a bright lemon vinaigrette and a satisfyingly crisp texture.

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NUTRITION

409kcal
Protein
49.8g
Fat
11.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Chopped Kale

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and minced garlic.

  • 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 with half the olive oil and lemon juice, massaging the leaves with your hands until they become dark and tender.

  • 4

    Fold the cooked quinoa into the kale salad and toss with the remaining oil and lemon juice.

  • 5

    Slice the grilled chicken into strips and serve it warm over the prepared salad for a fresh and filling lunch.

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

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

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

Grilled chicken breast served over a massaged kale and quinoa salad with a bright lemon vinaigrette and a satisfyingly crisp texture.

NUTRITION

409kcal
Protein
49.8g
Fat
11.6g
Carbs
25.3g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Chopped Kale

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and minced garlic.

  • 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 with half the olive oil and lemon juice, massaging the leaves with your hands until they become dark and tender.

  • 4

    Fold the cooked quinoa into the kale salad and toss with the remaining oil and lemon juice.

  • 5

    Slice the grilled chicken into strips and serve it warm over the prepared salad for a fresh and filling lunch.