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 medley of perfectly herb-roasted chicken paired with a refreshing, crispy kale salad. The dish features tender chicken infused with fragrant herbs and spices, resting atop a bed of massaged kale lightly tossed with olive oil and lemon, creating a delightful balance of textures and flavors that is both nourishing and delicious.

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NUTRITION

442kcal
Protein
55.3g
Fat
20.7g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

2 cups Kale (~67g)

1 tbsp Extra Virgin Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and lightly season with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 3

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

  • 4

    While the chicken is roasting, prepare the kale by washing and tearing it into bite-sized pieces. Massage the kale with olive oil and a squeeze of lemon juice until it becomes tender and slightly crispy.

  • 5

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

  • 6

    Assemble the salad by placing the massaged kale in a bowl, topping with the sliced chicken, and drizzling any remaining lemon juice over top. Taste and adjust seasoning with additional salt and pepper if needed.

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 medley of perfectly herb-roasted chicken paired with a refreshing, crispy kale salad. The dish features tender chicken infused with fragrant herbs and spices, resting atop a bed of massaged kale lightly tossed with olive oil and lemon, creating a delightful balance of textures and flavors that is both nourishing and delicious.

NUTRITION

442kcal
Protein
55.3g
Fat
20.7g
Carbs
9.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (~170g)

2 cups Kale (~67g)

1 tbsp Extra Virgin Olive Oil (~14g)

1 tbsp Lemon Juice (~15g)

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and lightly season with salt, pepper, garlic powder, fresh rosemary, and thyme.

  • 3

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

  • 4

    While the chicken is roasting, prepare the kale by washing and tearing it into bite-sized pieces. Massage the kale with olive oil and a squeeze of lemon juice until it becomes tender and slightly crispy.

  • 5

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

  • 6

    Assemble the salad by placing the massaged kale in a bowl, topping with the sliced chicken, and drizzling any remaining lemon juice over top. Taste and adjust seasoning with additional salt and pepper if needed.