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 tender, herb-roasted chicken paired with a crisp kale salad, lightly dressed with a zesty lemon and olive oil vinaigrette. This dish harmoniously balances robust protein with fresh, crunchy greens, perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

348kcal
Protein
44.6g
Fat
14.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Kale

1 large Hard-Boiled Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

2 red onion rings

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 4 oz chicken breast with garlic powder, salt, pepper, and any preferred herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken cooks, prepare the kale by massaging it lightly with a pinch of salt to soften the leaves.

  • 5

    In a bowl, combine the shredded kale, 1 tsp olive oil, 1 tbsp lemon juice, and the red onion rings.

  • 6

    Toss the salad until the kale is evenly coated and slightly crispy.

  • 7

    Slice the roasted chicken into strips and add to the salad along with the hard-boiled egg, sliced or chopped.

  • 8

    Gently toss the mixture and adjust seasoning with additional salt and pepper if needed before serving.

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 tender, herb-roasted chicken paired with a crisp kale salad, lightly dressed with a zesty lemon and olive oil vinaigrette. This dish harmoniously balances robust protein with fresh, crunchy greens, perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

348kcal
Protein
44.6g
Fat
14.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups shredded Kale

1 large Hard-Boiled Egg

1 tsp Olive Oil

1 tbsp Lemon Juice

2 red onion rings

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the 4 oz chicken breast with garlic powder, salt, pepper, and any preferred herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until cooked through and lightly browned.

  • 4

    While the chicken cooks, prepare the kale by massaging it lightly with a pinch of salt to soften the leaves.

  • 5

    In a bowl, combine the shredded kale, 1 tsp olive oil, 1 tbsp lemon juice, and the red onion rings.

  • 6

    Toss the salad until the kale is evenly coated and slightly crispy.

  • 7

    Slice the roasted chicken into strips and add to the salad along with the hard-boiled egg, sliced or chopped.

  • 8

    Gently toss the mixture and adjust seasoning with additional salt and pepper if needed before serving.