Name: Grilled Chicken Breast over Crunchy Kale 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; 2 tsp Extra Virgin Olive Oil; 1 tbsp Sliced Almonds; 1 tbsp Lemon Juice

Nutrition

Per serving

421 calories

Protein: 43g; 40% of calories
Carbs: 25g; 23% of calories
Fat: 18g; 37% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Season the chicken breast with salt, pepper, and a splash of lemon juice.
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
Place the chopped kale in a large bowl and drizzle with 1 teaspoon of olive oil and half the lemon juice.
Massage the kale with your hands for 2 minutes until it becomes soft and dark green.
Add the cooked quinoa, remaining olive oil, and remaining lemon juice to the kale, tossing well to combine.
Slice the grilled chicken into strips.
Top the kale and quinoa salad with the sliced chicken and finish with a sprinkle of toasted almonds.

Nutrition

Ingredients

Instructions

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