Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

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 with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

Savor a vibrant dish featuring tender herb-roasted chicken paired with a crunchy kale salad, brightened by a zesty citrus vinaigrette. This dish delivers a pleasing combination of savory, tangy, and fresh flavors perfect for a nourishing meal.

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NUTRITION

352kcal
Protein
38.6g
Fat
9.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups chopped Kale

1/2 medium Orange (sectioned)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Honey

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, mixed dried herbs, and garlic powder.

  • 3

    Place the chicken breast on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once done, let it rest and then roughly chop or slice.

  • 4

    Meanwhile, massage the chopped kale with a pinch of salt to soften the leaves.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey to form the citrus vinaigrette.

  • 6

    Toss the massaged kale with the vinaigrette, then gently fold in the orange segments.

  • 7

    Top the salad with the sliced herb-roasted chicken and adjust seasoning as needed.

  • 8

    Serve immediately and enjoy this balanced, hearty salad.

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

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 with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

Savor a vibrant dish featuring tender herb-roasted chicken paired with a crunchy kale salad, brightened by a zesty citrus vinaigrette. This dish delivers a pleasing combination of savory, tangy, and fresh flavors perfect for a nourishing meal.

NUTRITION

352kcal
Protein
38.6g
Fat
9.3g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups chopped Kale

1/2 medium Orange (sectioned)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Honey

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season with salt, pepper, mixed dried herbs, and garlic powder.

  • 3

    Place the chicken breast on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once done, let it rest and then roughly chop or slice.

  • 4

    Meanwhile, massage the chopped kale with a pinch of salt to soften the leaves.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and honey to form the citrus vinaigrette.

  • 6

    Toss the massaged kale with the vinaigrette, then gently fold in the orange segments.

  • 7

    Top the salad with the sliced herb-roasted chicken and adjust seasoning as needed.

  • 8

    Serve immediately and enjoy this balanced, hearty salad.