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

Enjoy a beautifully balanced meal featuring succulent herb-roasted chicken atop a bed of crispy, fresh kale, complemented by vibrant cherry tomatoes, refreshing cucumber, and creamy avocado, all drizzled with a zesty lemon-olive oil dressing for a burst of flavor.

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NUTRITION

362kcal
Protein
37.8g
Fat
19.5g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Kale

1/2 cup Cherry Tomatoes

1/4 cup Cucumber

1/2 avocado

1 tsp Olive Oil

1 tsp Lemon Juice

1 tbsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with mixed herbs, salt, and pepper. Place on a baking sheet and roast for about 20-25 minutes until fully cooked.

  • 3

    While the chicken roasts, massage the kale with a drizzle of olive oil and a pinch of salt until tender.

  • 4

    Chop the cherry tomatoes, dice the avocado, and slice the cucumber. Add them to the kale.

  • 5

    In a small bowl, mix the remaining olive oil with lemon juice for a simple dressing.

  • 6

    Once the chicken is done, slice it into strips and place on top of the kale salad.

  • 7

    Drizzle the dressing over the salad, toss gently, and serve immediately.

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

Enjoy a beautifully balanced meal featuring succulent herb-roasted chicken atop a bed of crispy, fresh kale, complemented by vibrant cherry tomatoes, refreshing cucumber, and creamy avocado, all drizzled with a zesty lemon-olive oil dressing for a burst of flavor.

NUTRITION

362kcal
Protein
37.8g
Fat
19.5g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 cups Kale

1/2 cup Cherry Tomatoes

1/4 cup Cucumber

1/2 avocado

1 tsp Olive Oil

1 tsp Lemon Juice

1 tbsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Rub the chicken breast with mixed herbs, salt, and pepper. Place on a baking sheet and roast for about 20-25 minutes until fully cooked.

  • 3

    While the chicken roasts, massage the kale with a drizzle of olive oil and a pinch of salt until tender.

  • 4

    Chop the cherry tomatoes, dice the avocado, and slice the cucumber. Add them to the kale.

  • 5

    In a small bowl, mix the remaining olive oil with lemon juice for a simple dressing.

  • 6

    Once the chicken is done, slice it into strips and place on top of the kale salad.

  • 7

    Drizzle the dressing over the salad, toss gently, and serve immediately.