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 a delightful combination of herb-roasted chicken paired with a crispy kale salad lightly tossed in a zesty lemon-olive oil dressing. This dish brings together tender, flavorful chicken, nutrient-packed kale, and toasted almonds for added crunch, making every bite a nourishing, satisfying experience.

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NUTRITION

326kcal
Protein
39.7g
Fat
13g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, Skinless

2 cups Kale

Serving of Toasted Almonds (~8g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, wash and tear the kale into bite-sized pieces. Massage the kale with a pinch of salt to soften its texture.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a dash of salt and pepper to form the dressing.

  • 6

    Drizzle the dressing over the kale and toss until evenly coated.

  • 7

    Top the dressed kale with the sliced herb-roasted chicken and sprinkle the toasted almonds over the salad for added crunch.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful meal.

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 a delightful combination of herb-roasted chicken paired with a crispy kale salad lightly tossed in a zesty lemon-olive oil dressing. This dish brings together tender, flavorful chicken, nutrient-packed kale, and toasted almonds for added crunch, making every bite a nourishing, satisfying experience.

NUTRITION

326kcal
Protein
39.7g
Fat
13g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, Skinless

2 cups Kale

Serving of Toasted Almonds (~8g)

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

0.5 tsp Dried Thyme

0.5 tsp Dried Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast on both sides with garlic powder, dried thyme, dried rosemary, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, wash and tear the kale into bite-sized pieces. Massage the kale with a pinch of salt to soften its texture.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a dash of salt and pepper to form the dressing.

  • 6

    Drizzle the dressing over the kale and toss until evenly coated.

  • 7

    Top the dressed kale with the sliced herb-roasted chicken and sprinkle the toasted almonds over the salad for added crunch.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful meal.