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 the vibrant flavors of herb-roasted chicken paired with a crispy kale salad tossed in a light lemon-olive oil dressing. This dish delivers a delicate balance of tender, juicy chicken and fresh, nutrient-rich kale accented by bright tomatoes and creamy avocado. A perfect meal that is as visually appealing as it is delicious, ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

370kcal
Protein
37.5g
Fat
20.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for salad)

1/4 portion Avocado

1 tbsp Fresh Lemon Juice

1 tsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5 oz chicken breast with salt, black pepper, and mixed fresh herbs. Drizzle 1 tsp olive oil over the chicken.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the salad by massaging the chopped kale with 1 tsp olive oil and a pinch of salt to soften the leaves.

  • 5

    Add halved cherry tomatoes and gently toss with the kale.

  • 6

    Slice the avocado and arrange over the salad, then drizzle 1 tbsp fresh lemon juice evenly.

  • 7

    Once the chicken is done, let it rest for a few minutes and then slice it into strips.

  • 8

    Top the crispy kale salad with the herb-roasted chicken slices 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 the vibrant flavors of herb-roasted chicken paired with a crispy kale salad tossed in a light lemon-olive oil dressing. This dish delivers a delicate balance of tender, juicy chicken and fresh, nutrient-rich kale accented by bright tomatoes and creamy avocado. A perfect meal that is as visually appealing as it is delicious, ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

370kcal
Protein
37.5g
Fat
20.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil (for chicken)

1 tsp Olive Oil (for salad)

1/4 portion Avocado

1 tbsp Fresh Lemon Juice

1 tsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 5 oz chicken breast with salt, black pepper, and mixed fresh herbs. Drizzle 1 tsp olive oil over the chicken.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the salad by massaging the chopped kale with 1 tsp olive oil and a pinch of salt to soften the leaves.

  • 5

    Add halved cherry tomatoes and gently toss with the kale.

  • 6

    Slice the avocado and arrange over the salad, then drizzle 1 tbsp fresh lemon juice evenly.

  • 7

    Once the chicken is done, let it rest for a few minutes and then slice it into strips.

  • 8

    Top the crispy kale salad with the herb-roasted chicken slices and serve immediately.