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 this vibrant dish featuring tender, herb-roasted chicken paired with a hearty bed of crispy kale and fresh cherry tomatoes. Lightly dressed with a zesty lemon-olive oil vinaigrette and a hint of red onion, this salad delivers a satisfying crunch and balanced flavor in every bite.

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NUTRITION

305kcal
Protein
38.1g
Fat
11.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups chopped Kale

0.5 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

2 slices Red Onion

1 teaspoon Mixed Fresh Herbs (thyme, rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed fresh herbs.

  • 3

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

  • 4

    While the chicken is roasting, prepare the kale by massaging it with a pinch of salt to soften its texture.

  • 5

    Thinly slice the red onion and halve the cherry tomatoes. Toss them with the kale in a large bowl.

  • 6

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

  • 7

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

  • 8

    Drizzle the vinaigrette over the salad and gently toss to combine all ingredients 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 this vibrant dish featuring tender, herb-roasted chicken paired with a hearty bed of crispy kale and fresh cherry tomatoes. Lightly dressed with a zesty lemon-olive oil vinaigrette and a hint of red onion, this salad delivers a satisfying crunch and balanced flavor in every bite.

NUTRITION

305kcal
Protein
38.1g
Fat
11.9g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups chopped Kale

0.5 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

2 slices Red Onion

1 teaspoon Mixed Fresh Herbs (thyme, rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed fresh herbs.

  • 3

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

  • 4

    While the chicken is roasting, prepare the kale by massaging it with a pinch of salt to soften its texture.

  • 5

    Thinly slice the red onion and halve the cherry tomatoes. Toss them with the kale in a large bowl.

  • 6

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

  • 7

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

  • 8

    Drizzle the vinaigrette over the salad and gently toss to combine all ingredients before serving.