Name: Grilled Chicken Breast with Crunchy Kale Salad and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 oz Chicken Breast; 0.4 cup Cooked Quinoa; 2 cups Raw Kale; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Lemon Juice; 0.25 tsp Sea Salt; 0.25 tsp Black Pepper

Grilled Chicken Breast with Crunchy Kale Salad and Quinoa

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 Crunchy Kale Salad and Quinoa

Tender grilled chicken breast served over a massaged kale salad and fluffy quinoa, topped with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

Protein

42.7g

Fat

18.7g

Carbs

20.2g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

0.4 cup Cooked Quinoa

2 cups Raw Kale

2 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

0.25 tsp Sea Salt

0.25 tsp Black Pepper

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PREPARATION

1
Season the chicken breast with sea salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
3
Place the chopped kale in a large bowl with lemon juice and half of the olive oil.
4
Massage the kale with your hands for about 2 minutes until the leaves become dark and tender.
5
Fold the cooked quinoa into the massaged kale salad.
6
Slice the grilled chicken into strips and place it over the salad base.
7
Finish the dish by sprinkling toasted sunflower seeds over the top for added texture.