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: 5.2 oz Chicken Breast; 0.5 cup Cooked Quinoa; 1.5 cups Chopped Kale; 1.5 tsp Olive Oil; 1 tsp Sunflower Seeds; 1 tbsp Lemon Juice

Nutrition

Per serving

430 calories

Protein: 42g; 39% of calories
Carbs: 31g; 29% of calories
Fat: 16g; 32% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt, black pepper, and dried oregano.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
In a large bowl, combine the chopped kale with half of the olive oil and lemon juice.
Massage the kale with your hands for 2-3 minutes until the leaves become soft and dark green.
Add the cooked quinoa and sunflower seeds to the kale and toss well to combine.
Slice the grilled chicken into strips and place it on top of the salad.
Drizzle the remaining olive oil and lemon juice over the dish before serving.

Nutrition

Ingredients

Instructions

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