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: 5.5 ounces Chicken Breast; 0.5 cup Quinoa, cooked; 2 cups Kale, chopped; 1.5 teaspoons Olive Oil; 1 tablespoon Sliced Almonds

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

Lemon-marinated chicken breast grilled until juicy and served over a massaged kale and quinoa salad with toasted almond slivers.

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NUTRITION

Protein

42.0g

Fat

16.6g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

0.5 cup Quinoa, cooked

2 cups Kale, chopped

1.5 teaspoons Olive Oil

1 tablespoon Sliced Almonds

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PREPARATION

1
Season the chicken breast with sea salt, black pepper, and a squeeze of fresh lemon juice.
2
Grill the chicken over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
3
Place the chopped kale in a large mixing bowl and massage with half of the olive oil and a splash of lemon juice for 2 minutes until the leaves are tender and dark green.
4
Toss the cooked quinoa into the bowl with the kale, adding the remaining olive oil and a pinch of salt.
5
Slice the grilled chicken into thin strips and arrange them over the kale and quinoa base.
6
Top the dish with toasted almond slivers for a satisfying crunch.