Name: Roasted Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 0.5 cup Cooked quinoa; 2 cup Kale; 1 tsp Olive oil; 1 tbsp Tahini; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Roasted Kale and Quinoa Salad

Oven-roasted kale and fluffy quinoa are tossed with juicy grilled chicken and a creamy lemon-tahini dressing for a meal that is wonderfully earthy and bright.

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NUTRITION

Protein

47.3g

Fat

18.2g

Carbs

35.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Cooked quinoa

2 cup Kale

1 tsp Olive oil

1 tbsp Tahini

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Season the chicken breast with half of the sea salt, black pepper, and garlic powder, then grill or pan-sear until the internal temperature reaches 165°F.
3
Tear the kale into bite-sized pieces, removing the tough stems, and toss with olive oil and the remaining sea salt on the prepared baking sheet.
4
Roast the kale for 5 to 7 minutes until the edges are crisp and slightly golden, being careful not to let it burn.
5
In a small bowl, whisk together the tahini, lemon juice, and a tablespoon of warm water until the dressing is smooth and pourable.
6
Slice the cooked chicken into strips and combine in a large mixing bowl with the roasted kale and cooked quinoa.
7
Drizzle the lemon-tahini dressing over the salad and toss thoroughly to ensure every leaf is coated before serving.