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 the comforting flavors of herb-roasted chicken paired with a crispy kale salad tossed in a bright, citrus vinaigrette. This dish balances tender, juicy chicken with robust, fresh veggies and a creamy hint of avocado for an energizing meal.

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NUTRITION

441kcal
Protein
38g
Fat
26.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1/4 cup shredded Carrot

1/4 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 half Avocado (sliced)

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked and slightly golden on the edges.

  • 4

    While the chicken roasts, massage the chopped kale with a small pinch of salt until it softens.

  • 5

    In a large bowl, combine the kale, shredded carrot, and sliced red bell pepper.

  • 6

    In a separate small bowl, mix the olive oil and lemon juice to create the citrus vinaigrette.

  • 7

    Drizzle the vinaigrette over the salad and toss well to coat evenly.

  • 8

    Slice the roasted chicken into strips and add it on top of the salad, then layer with avocado slices.

  • 9

    Finish with an extra sprinkle of fresh herbs and a light drizzle more of the vinaigrette if desired.

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 the comforting flavors of herb-roasted chicken paired with a crispy kale salad tossed in a bright, citrus vinaigrette. This dish balances tender, juicy chicken with robust, fresh veggies and a creamy hint of avocado for an energizing meal.

NUTRITION

441kcal
Protein
38g
Fat
26.5g
Carbs
21g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1/4 cup shredded Carrot

1/4 cup sliced Red Bell Pepper

2 tsp Olive Oil

1 tbsp Lemon Juice

1 half Avocado (sliced)

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked and slightly golden on the edges.

  • 4

    While the chicken roasts, massage the chopped kale with a small pinch of salt until it softens.

  • 5

    In a large bowl, combine the kale, shredded carrot, and sliced red bell pepper.

  • 6

    In a separate small bowl, mix the olive oil and lemon juice to create the citrus vinaigrette.

  • 7

    Drizzle the vinaigrette over the salad and toss well to coat evenly.

  • 8

    Slice the roasted chicken into strips and add it on top of the salad, then layer with avocado slices.

  • 9

    Finish with an extra sprinkle of fresh herbs and a light drizzle more of the vinaigrette if desired.