Grilled Chicken and Kale Salad with Farro and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Kale Salad with Farro and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Kale Salad with Farro and Broccoli

Enjoy a vibrant, nutrient-packed lunch featuring juicy grilled chicken atop a fresh kale salad, accented by tender farro and lightly roasted broccoli. This dish balances satisfying flavors with a wholesome texture, making it perfect for a mid-day energy boost.

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NUTRITION

430kcal
Protein
44.6g
Fat
10.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Kale

1/2 cup cooked Farro

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    Meanwhile, cook the farro according to package instructions until tender. Drain and set aside.

  • 4

    Lightly steam or roast the broccoli until it is bright green and just tender, about 4-5 minutes if steaming or 10 minutes in a preheated 400°F oven with a drizzle of olive oil.

  • 5

    In a large bowl, combine the kale with the lemon juice and a pinch of salt, massaging the leaves slightly to soften them.

  • 6

    Add the cooked farro and broccoli to the kale. Toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad. Drizzle with any remaining olive oil if desired and adjust seasoning with salt and pepper before serving.

Grilled Chicken and Kale Salad with Farro and Broccoli

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken and Kale Salad with Farro and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Kale Salad with Farro and Broccoli

Enjoy a vibrant, nutrient-packed lunch featuring juicy grilled chicken atop a fresh kale salad, accented by tender farro and lightly roasted broccoli. This dish balances satisfying flavors with a wholesome texture, making it perfect for a mid-day energy boost.

NUTRITION

430kcal
Protein
44.6g
Fat
10.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Kale

1/2 cup cooked Farro

1 cup Broccoli

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 3

    Meanwhile, cook the farro according to package instructions until tender. Drain and set aside.

  • 4

    Lightly steam or roast the broccoli until it is bright green and just tender, about 4-5 minutes if steaming or 10 minutes in a preheated 400°F oven with a drizzle of olive oil.

  • 5

    In a large bowl, combine the kale with the lemon juice and a pinch of salt, massaging the leaves slightly to soften them.

  • 6

    Add the cooked farro and broccoli to the kale. Toss gently to combine.

  • 7

    Slice the grilled chicken and arrange on top of the salad. Drizzle with any remaining olive oil if desired and adjust seasoning with salt and pepper before serving.