Name: Herb-Roasted Chicken and Crispy Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 cups chopped Kale; 1/4 cup Chickpeas; 1 tbsp Olive Oil; 1/8 cup chopped Walnuts; 1 tbsp Lemon Juice; 1 tsp Garlic Powder; 1 tsp Dried Oregano; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad

Enjoy a vibrant mix of succulent herb-roasted chicken served atop a bed of crispy kale tossed with zesty lemon dressing, roasted chickpeas, and crunchy walnuts. This salad blends warm, savory flavors with delightfully fresh greens, perfect for a satisfying and balanced meal.

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NUTRITION

Protein

43.2g

Fat

28.5g

Carbs

23.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1/4 cup Chickpeas

1 tbsp Olive Oil

1/8 cup chopped Walnuts

1 tbsp Lemon Juice

1 tsp Garlic Powder

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 400°F.
2
Season the chicken breast with garlic powder, dried oregano, salt, and pepper. Drizzle a half teaspoon of olive oil over it if desired, then place on a baking sheet.
3
Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow it to rest before slicing.
4
While the chicken roasts, prepare the kale by removing tough stems and massaging the leaves with a pinch of salt to soften them.
5
In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.
6
Add the chickpeas to the kale and gently toss with the dressing.
7
Top the salad with roasted chickpeas and sprinkle chopped walnuts for extra crunch.
8
Slice the roasted chicken and place it over the kale salad. Serve immediately.