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 simplicity of herb-roasted chicken paired with a fresh, crunchy kale salad enhanced with tomatoes, walnuts, and a bright lemon vinaigrette. This dish delivers a satisfying mix of tender protein and crisp greens, making it a perfect balanced meal for any time of day.

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NUTRITION

327kcal
Protein
39.1g
Fat
13.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Kale

1/2 cup Cherry Tomatoes

0.5 oz Walnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with mixed herbs, salt, and pepper.

  • 3

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

  • 4

    While the chicken is roasting, wash and tear the kale into bite-sized pieces, massaging it gently with a pinch of salt to soften.

  • 5

    Halve the cherry tomatoes and combine them with the kale in a large bowl.

  • 6

    Chop walnuts roughly and add to the salad.

  • 7

    Prepare the dressing by whisking together lemon juice, extra virgin olive oil, and a dash of salt and pepper.

  • 8

    Slice the roasted chicken into strips and lay over the kale salad. Drizzle the dressing over the entire salad and gently toss to combine.

  • 9

    Serve immediately and enjoy a balanced, flavorful 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 simplicity of herb-roasted chicken paired with a fresh, crunchy kale salad enhanced with tomatoes, walnuts, and a bright lemon vinaigrette. This dish delivers a satisfying mix of tender protein and crisp greens, making it a perfect balanced meal for any time of day.

NUTRITION

327kcal
Protein
39.1g
Fat
13.9g
Carbs
12.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Kale

1/2 cup Cherry Tomatoes

0.5 oz Walnuts

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with mixed herbs, salt, and pepper.

  • 3

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

  • 4

    While the chicken is roasting, wash and tear the kale into bite-sized pieces, massaging it gently with a pinch of salt to soften.

  • 5

    Halve the cherry tomatoes and combine them with the kale in a large bowl.

  • 6

    Chop walnuts roughly and add to the salad.

  • 7

    Prepare the dressing by whisking together lemon juice, extra virgin olive oil, and a dash of salt and pepper.

  • 8

    Slice the roasted chicken into strips and lay over the kale salad. Drizzle the dressing over the entire salad and gently toss to combine.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.