Name: Grilled Chicken Breast with Kale Quinoa Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 2 cups Raw Kale, chopped; 1.5 tbsp Extra Virgin Olive Oil; 1/2 tbsp Toasted Sunflower Seeds; 1 tbsp Fresh Lemon Juice; 1 clove Garlic, minced

Grilled Chicken Breast with Kale Quinoa Salad and Lemon Vinaigrette

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 Kale Quinoa Salad and Lemon Vinaigrette

Tender grilled chicken breast served over a massaged kale and quinoa salad tossed in a zesty lemon vinaigrette, finished with toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

32.3g

Fat

28.7g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Chicken Breast

1/2 cup Cooked Quinoa

2 cups Raw Kale, chopped

1.5 tbsp Extra Virgin Olive Oil

1/2 tbsp Toasted Sunflower Seeds

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast with a pinch of salt, pepper, and half of the minced garlic.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Place the chopped kale in a large mixing bowl with a teaspoon of the olive oil and a splash of lemon juice.
4
Massage the kale with your hands for 2 minutes until the leaves become dark green and tender.
5
Fold the cooked quinoa and toasted sunflower seeds into the massaged kale.
6
In a small jar, whisk together the remaining olive oil, lemon juice, and garlic to create the vinaigrette.
7
Slice the grilled chicken into strips and arrange them over the kale and quinoa salad.
8
Drizzle the lemon vinaigrette over the top and serve immediately.