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 balanced plate of herb-roasted chicken paired with a vibrant crispy kale salad, accented by juicy cherry tomatoes, zesty lemon, and a sprinkle of almonds. This dish delivers a satisfying crunch and a burst of fresh flavors with every bite.

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NUTRITION

462kcal
Protein
47g
Fat
15.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Kale

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

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 both sides with salt, pepper, and finely chopped fresh rosemary.

  • 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 roasts, prepare the salad: In a large bowl, add the chopped kale and massage it lightly with a pinch of salt to soften its texture.

  • 5

    Add the cherry tomatoes to the kale and drizzle with olive oil and lemon juice.

  • 6

    Sprinkle the sliced almonds over the salad for a crunchy finish and toss to combine.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it thinly and placing it on top of the salad.

  • 8

    Serve immediately and enjoy the blend of warm, herb-roasted chicken with the refreshing, crispy kale salad.

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 balanced plate of herb-roasted chicken paired with a vibrant crispy kale salad, accented by juicy cherry tomatoes, zesty lemon, and a sprinkle of almonds. This dish delivers a satisfying crunch and a burst of fresh flavors with every bite.

NUTRITION

462kcal
Protein
47g
Fat
15.8g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Kale

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, and finely chopped fresh rosemary.

  • 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 roasts, prepare the salad: In a large bowl, add the chopped kale and massage it lightly with a pinch of salt to soften its texture.

  • 5

    Add the cherry tomatoes to the kale and drizzle with olive oil and lemon juice.

  • 6

    Sprinkle the sliced almonds over the salad for a crunchy finish and toss to combine.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it thinly and placing it on top of the salad.

  • 8

    Serve immediately and enjoy the blend of warm, herb-roasted chicken with the refreshing, crispy kale salad.