YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette
Enjoy a vibrant plate of herb-roasted chicken paired with a crisp, tender kale salad drizzled in a zesty citrus vinaigrette. The tangy dressing perfectly complements the savory chicken and the slight crunch of toasted almonds, creating a balanced dish that is as nourishing as it is delicious.
INGREDIENTS
4 oz Chicken Breast
2 cups chopped Kale
0.5 tbsp Olive Oil (for chicken)
0.5 tbsp Olive Oil (for vinaigrette)
1 tbsp Lemon Juice
1 tbsp Orange Juice
1 clove Garlic, minced
1 tbsp Sliced Almonds
PREPARATION
Preheat the oven to 400°F.
Pat the chicken breast dry, then rub with 0.5 tablespoon olive oil, salt, pepper, and your choice of fresh herbs (such as thyme or rosemary). Place on a baking sheet.
Roast the chicken in the oven for about 20-25 minutes or until fully cooked, then let it rest before slicing.
While the chicken is roasting, prepare the kale salad by placing chopped kale in a large bowl. Massage the kale with a pinch of salt and a drizzle of olive oil to soften the leaves.
For the citrus vinaigrette, combine lemon juice, orange juice, minced garlic, and the remaining 0.5 tablespoon olive oil. Whisk until emulsified.
Toss the massaged kale with the citrus vinaigrette and sprinkle the sliced almonds over the top.
Slice the roasted chicken and arrange it over the kale salad. Serve immediately.