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

Grilled chicken breast served over a massaged kale and quinoa salad with a bright lemon dressing and toasted sunflower seeds.

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NUTRITION

412kcal
Protein
42.8g
Fat
15g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Raw Kale, chopped

1.5 teaspoons Extra Virgin Olive Oil

1/2 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, place the chopped kale in a large bowl with half of the lemon juice and a tiny pinch of salt.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves are dark green, tender, and reduced in volume.

  • 5

    Add the cooked quinoa and toasted sunflower seeds to the bowl with the massaged kale.

  • 6

    Whisk together the olive oil and the remaining lemon juice, then drizzle over the salad and toss well to combine.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad for a fresh and filling lunch.

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

Grilled chicken breast served over a massaged kale and quinoa salad with a bright lemon dressing and toasted sunflower seeds.

NUTRITION

412kcal
Protein
42.8g
Fat
15g
Carbs
27.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1/3 cup Cooked Quinoa

2 cups Raw Kale, chopped

1.5 teaspoons Extra Virgin Olive Oil

1/2 tablespoon Toasted Sunflower Seeds

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.

  • 2

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

  • 3

    While the chicken is grilling, place the chopped kale in a large bowl with half of the lemon juice and a tiny pinch of salt.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves are dark green, tender, and reduced in volume.

  • 5

    Add the cooked quinoa and toasted sunflower seeds to the bowl with the massaged kale.

  • 6

    Whisk together the olive oil and the remaining lemon juice, then drizzle over the salad and toss well to combine.

  • 7

    Slice the grilled chicken into strips and arrange them over the salad for a fresh and filling lunch.