Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

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 with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

Savor a vibrant plate featuring tender herb-roasted chicken paired with a crispy kale salad, all tossed in a zesty citrus vinaigrette. This dish balances robust flavors with the freshness of kale and the brightness of lemon, accented by the crunch of almonds for an irresistibly delightful meal.

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NUTRITION

396kcal
Protein
38.4g
Fat
24.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 serving (approx. 14g) Almonds

2 sprigs Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and finely chopped rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, prepare the kale by massaging the chopped leaves with a pinch of salt until tender.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the citrus vinaigrette.

  • 6

    Drizzle half of the vinaigrette over the kale and toss well to ensure even coating.

  • 7

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 8

    Arrange the kale salad on a plate, top with the sliced chicken, and sprinkle with almonds.

  • 9

    Drizzle the remaining vinaigrette over the dish and serve immediately.

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

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 with Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Salad with Citrus Vinaigrette

Savor a vibrant plate featuring tender herb-roasted chicken paired with a crispy kale salad, all tossed in a zesty citrus vinaigrette. This dish balances robust flavors with the freshness of kale and the brightness of lemon, accented by the crunch of almonds for an irresistibly delightful meal.

NUTRITION

396kcal
Protein
38.4g
Fat
24.6g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 serving (approx. 14g) Almonds

2 sprigs Fresh Rosemary

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season both sides with salt, pepper, garlic powder, and finely chopped rosemary.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken roasts, prepare the kale by massaging the chopped leaves with a pinch of salt until tender.

  • 5

    In a small bowl, whisk together the olive oil and lemon juice to create the citrus vinaigrette.

  • 6

    Drizzle half of the vinaigrette over the kale and toss well to ensure even coating.

  • 7

    Once the chicken is cooked, let it rest for a few minutes, then slice it into strips.

  • 8

    Arrange the kale salad on a plate, top with the sliced chicken, and sprinkle with almonds.

  • 9

    Drizzle the remaining vinaigrette over the dish and serve immediately.