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 wholesome flavors of herb-roasted chicken paired with a crisp kale salad dressed in a zesty lemon and olive oil vinaigrette. This balanced dish features tender, juicy chicken accented with aromatic herbs, mingled with a refreshing medley of kale, garlic, and lemon—a perfect meal that delights both the taste buds and the body.

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NUTRITION

452kcal
Protein
40.2g
Fat
25.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

2 cups chopped Kale (134g)

1.5 tbsp Olive Oil (22.5g)

1 medium Lemon (44g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, and thyme. Rub a little olive oil over the chicken to help the herbs adhere.

  • 3

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

  • 4

    While the chicken roasts, remove the kale leaves from their stems and chop them finely. Place in a large bowl.

  • 5

    In a separate small bowl, whisk together the remaining olive oil, juice from the lemon, minced garlic, salt, and pepper to create the dressing.

  • 6

    Drizzle the dressing over the chopped kale and massage the leaves with your hands for a couple of minutes to soften them and enhance their flavor.

  • 7

    Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

  • 8

    Combine the sliced chicken with the seasoned kale salad and serve immediately for a delicious, 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 wholesome flavors of herb-roasted chicken paired with a crisp kale salad dressed in a zesty lemon and olive oil vinaigrette. This balanced dish features tender, juicy chicken accented with aromatic herbs, mingled with a refreshing medley of kale, garlic, and lemon—a perfect meal that delights both the taste buds and the body.

NUTRITION

452kcal
Protein
40.2g
Fat
25.1g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (113g)

2 cups chopped Kale (134g)

1.5 tbsp Olive Oil (22.5g)

1 medium Lemon (44g)

1 clove Garlic (3g)

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, chopped rosemary, and thyme. Rub a little olive oil over the chicken to help the herbs adhere.

  • 3

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

  • 4

    While the chicken roasts, remove the kale leaves from their stems and chop them finely. Place in a large bowl.

  • 5

    In a separate small bowl, whisk together the remaining olive oil, juice from the lemon, minced garlic, salt, and pepper to create the dressing.

  • 6

    Drizzle the dressing over the chopped kale and massage the leaves with your hands for a couple of minutes to soften them and enhance their flavor.

  • 7

    Once the chicken is cooked, let it rest for 5 minutes before slicing it into strips.

  • 8

    Combine the sliced chicken with the seasoned kale salad and serve immediately for a delicious, nutrient-packed meal.