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

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

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NUTRITION

395kcal
Protein
41.7g
Fat
13.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Raw Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black 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 mixing bowl with half of the lemon juice and a pinch of salt.

  • 4

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

  • 5

    Add the cooked quinoa, remaining lemon juice, and olive oil to the kale and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and place them on top of the kale and quinoa mixture.

  • 7

    Finish the dish by sprinkling with toasted slivered almonds for a nutty crunch.

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

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

NUTRITION

395kcal
Protein
41.7g
Fat
13.5g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Raw Kale

1 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Season the chicken breast evenly with garlic powder, sea salt, and black 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 mixing bowl with half of the lemon juice and a pinch of salt.

  • 4

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

  • 5

    Add the cooked quinoa, remaining lemon juice, and olive oil to the kale and toss thoroughly to combine.

  • 6

    Slice the grilled chicken into strips and place them on top of the kale and quinoa mixture.

  • 7

    Finish the dish by sprinkling with toasted slivered almonds for a nutty crunch.