Name: Grilled Chicken Breast with Crunchy Kale and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Cooked Quinoa; 2 cups Chopped Kale; 1 tsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 0.5 cup Diced Cucumber; 1 tbsp Fresh Lemon Juice; Pinch of Sea Salt and Black Pepper

Nutrition

Per serving

410 calories

Protein: 43g; 42% of calories
Carbs: 27g; 26% of calories
Fat: 15g; 32% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with sea salt and black pepper on both sides.
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F, then let it rest for 5 minutes before slicing.
Place the chopped kale in a large bowl with the lemon juice and half of the olive oil, then massage the leaves with your hands for 1-2 minutes until they soften and turn dark green.
Add the cooked quinoa, diced cucumber, and remaining olive oil to the kale and toss well to combine.
Top the salad with the sliced grilled chicken and sprinkle with sliced almonds for a satisfying crunch.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes