Name: Grilled Chicken Breast with Quinoa and Crunchy Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.6 ounces Chicken Breast; 1/2 cup cooked Quinoa; 2 cups raw Kale; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Sliced Almonds; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Quinoa and Crunchy Kale Salad

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 Quinoa and Crunchy Kale Salad

Lemon-herb grilled chicken served over fluffy quinoa and a massaged kale salad, finished with a handful of toasted almonds for a satisfying crunch.

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NUTRITION

Protein

45.2g

Fat

22.7g

Carbs

26.2g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups raw Kale

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of garlic powder if desired.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
While chicken is grilling, place the raw kale in a large bowl with half of the olive oil and half of the lemon juice.
4
Massage the kale with your hands for 2-3 minutes until the leaves are dark green, tender, and reduced in volume.
5
Toss the cooked quinoa and the remaining olive oil and lemon juice into the kale bowl.
6
Slice the grilled chicken into strips and place them over the quinoa and kale mixture.
7
Top the dish with sliced almonds for a nutty crunch and serve immediately.