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 perfect balance between a tender herb-roasted chicken breast and a vibrant, crispy kale salad accented with a zesty lemon-garlic dressing and a sprinkle of crunchy almonds. This dish features robust herby flavors that elevate your meal, making it both satisfying and nutritious.

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NUTRITION

329kcal
Protein
36.5g
Fat
15.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

0.5 oz Sliced Almonds

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a small oven-safe skillet over medium-high heat, add the olive oil and the minced garlic, and sear the chicken breast on both sides until lightly browned, about 2 minutes per side.

  • 4

    Transfer the skillet to the oven and roast the chicken for 12-15 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, massage the chopped kale with lemon juice, a drizzle of olive oil, salt, and pepper in a large bowl to soften the leaves and reduce bitterness.

  • 6

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 7

    Top the kale salad with the sliced chicken and sprinkle the sliced almonds over the top for added crunch.

  • 8

    Serve immediately and enjoy!

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 perfect balance between a tender herb-roasted chicken breast and a vibrant, crispy kale salad accented with a zesty lemon-garlic dressing and a sprinkle of crunchy almonds. This dish features robust herby flavors that elevate your meal, making it both satisfying and nutritious.

NUTRITION

329kcal
Protein
36.5g
Fat
15.8g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1.5 cups chopped Kale

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

0.5 oz Sliced Almonds

1 sprig Fresh Rosemary

1 sprig Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, chopped rosemary, and thyme.

  • 3

    Heat a small oven-safe skillet over medium-high heat, add the olive oil and the minced garlic, and sear the chicken breast on both sides until lightly browned, about 2 minutes per side.

  • 4

    Transfer the skillet to the oven and roast the chicken for 12-15 minutes until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, massage the chopped kale with lemon juice, a drizzle of olive oil, salt, and pepper in a large bowl to soften the leaves and reduce bitterness.

  • 6

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 7

    Top the kale salad with the sliced chicken and sprinkle the sliced almonds over the top for added crunch.

  • 8

    Serve immediately and enjoy!