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 medley of herb-roasted chicken tossed with a crunchy kale salad complemented by creamy avocado, juicy cherry tomatoes, and a zesty lemon-olive oil dressing. This dish brings together hearty protein and fresh greens in a balanced, flavorful combination perfect for a nourishing meal.

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NUTRITION

407kcal
Protein
41.5g
Fat
17.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale

1/4 Avocado

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, garlic powder, and dried oregano.

  • 3

    Place the chicken on a lined baking sheet and roast in the oven for about 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, prepare the salad by massaging the kale leaves in a bowl with a pinch of salt until softened.

  • 5

    Add 1/2 cup of halved cherry tomatoes and diced 1/4 avocado to the kale.

  • 6

    In a small bowl, whisk together 1 teaspoon of extra virgin olive oil and 1 tablespoon of lemon juice to form a light dressing.

  • 7

    Once the chicken is done, slice it into strips and add to the kale salad.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all the flavors.

  • 9

    Serve immediately and enjoy your hearty, nutrient-packed meal.

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 medley of herb-roasted chicken tossed with a crunchy kale salad complemented by creamy avocado, juicy cherry tomatoes, and a zesty lemon-olive oil dressing. This dish brings together hearty protein and fresh greens in a balanced, flavorful combination perfect for a nourishing meal.

NUTRITION

407kcal
Protein
41.5g
Fat
17.4g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Kale

1/4 Avocado

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, garlic powder, and dried oregano.

  • 3

    Place the chicken on a lined baking sheet and roast in the oven for about 20-25 minutes until fully cooked and lightly browned.

  • 4

    While the chicken is roasting, prepare the salad by massaging the kale leaves in a bowl with a pinch of salt until softened.

  • 5

    Add 1/2 cup of halved cherry tomatoes and diced 1/4 avocado to the kale.

  • 6

    In a small bowl, whisk together 1 teaspoon of extra virgin olive oil and 1 tablespoon of lemon juice to form a light dressing.

  • 7

    Once the chicken is done, slice it into strips and add to the kale salad.

  • 8

    Drizzle the dressing over the salad and toss gently to combine all the flavors.

  • 9

    Serve immediately and enjoy your hearty, nutrient-packed meal.