Herb-Roasted Chicken and Crispy Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Crispy Kale Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad

Savor a hearty yet light meal featuring tender herb-roasted chicken breast nestled atop a crispy kale salad with creamy avocado and tangy feta. Fresh lemon and garlic elevate the flavors in this balanced dish, perfect for any mealtime.

Try 7 days free, then $12.99 / mo.

NUTRITION

455kcal
Protein
33.0g
Fat
32g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale (chopped)

1 half Avocado

2 tbsp Feta Cheese

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic. Optionally add chopped herbs if desired.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken cooks, prepare the salad: massage the chopped kale with a drizzle of olive oil and a squeeze of lemon juice to soften its texture.

  • 5

    Finely mince the garlic and add it to the kale along with salt and pepper.

  • 6

    Once the chicken is roasted, let it rest for a few minutes before slicing it into strips.

  • 7

    Assemble the salad by combining the kale with sliced chicken, chunks of avocado, and crumbled feta cheese.

  • 8

    Drizzle with additional olive oil and lemon juice if desired, then toss gently to combine and serve immediately.

Herb-Roasted Chicken and Crispy Kale Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Crispy Kale Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad

Savor a hearty yet light meal featuring tender herb-roasted chicken breast nestled atop a crispy kale salad with creamy avocado and tangy feta. Fresh lemon and garlic elevate the flavors in this balanced dish, perfect for any mealtime.

NUTRITION

455kcal
Protein
33.0g
Fat
32g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale (chopped)

1 half Avocado

2 tbsp Feta Cheese

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and a pinch of garlic. Optionally add chopped herbs if desired.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken cooks, prepare the salad: massage the chopped kale with a drizzle of olive oil and a squeeze of lemon juice to soften its texture.

  • 5

    Finely mince the garlic and add it to the kale along with salt and pepper.

  • 6

    Once the chicken is roasted, let it rest for a few minutes before slicing it into strips.

  • 7

    Assemble the salad by combining the kale with sliced chicken, chunks of avocado, and crumbled feta cheese.

  • 8

    Drizzle with additional olive oil and lemon juice if desired, then toss gently to combine and serve immediately.