Roasted Chicken and Butternut Squash Kale Salad

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

Roasted Chicken and Butternut Squash Kale Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Butternut Squash Kale Salad

Enjoy a nutrient-packed salad featuring tender roasted chicken, caramelized butternut squash, and fresh kale, all lightly tossed in a zesty lemon olive oil dressing and finished with crunchy almonds. This wholesome dish is bright, flavorful, and perfectly balanced to fuel your day.

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NUTRITION

492kcal
Protein
50.6g
Fat
19.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 cup Butternut Squash (approx 205g)

1 cup Kale (approx 67g)

0.5 tbsp Olive Oil (approx 6.8g)

1 tbsp Lemon Juice (approx 15g)

0.5 oz Sliced Almonds (approx 14g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Place on a baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and juices run clear.

  • 3

    Meanwhile, toss the butternut squash cubes with a bit of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking sheet and roast for approximately 25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine chopped kale with lemon juice, the remaining olive oil, salt, and pepper. Massage the kale with your hands to soften the leaves.

  • 5

    Slice the roasted chicken into strips. Add the roasted butternut squash and chicken strips to the kale.

  • 6

    Sprinkle the sliced almonds over the salad and gently toss to combine all ingredients.

  • 7

    Serve immediately and enjoy your nutrient-packed salad.

Roasted Chicken and Butternut Squash Kale Salad

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

Roasted Chicken and Butternut Squash Kale Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Butternut Squash Kale Salad

Enjoy a nutrient-packed salad featuring tender roasted chicken, caramelized butternut squash, and fresh kale, all lightly tossed in a zesty lemon olive oil dressing and finished with crunchy almonds. This wholesome dish is bright, flavorful, and perfectly balanced to fuel your day.

NUTRITION

492kcal
Protein
50.6g
Fat
19.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (approx 140g)

1 cup Butternut Squash (approx 205g)

1 cup Kale (approx 67g)

0.5 tbsp Olive Oil (approx 6.8g)

1 tbsp Lemon Juice (approx 15g)

0.5 oz Sliced Almonds (approx 14g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper. Place on a baking sheet and roast for 20-25 minutes, or until the chicken is cooked through and juices run clear.

  • 3

    Meanwhile, toss the butternut squash cubes with a bit of salt, pepper, and a drizzle of olive oil. Spread them on a separate baking sheet and roast for approximately 25 minutes until tender and slightly caramelized.

  • 4

    In a large bowl, combine chopped kale with lemon juice, the remaining olive oil, salt, and pepper. Massage the kale with your hands to soften the leaves.

  • 5

    Slice the roasted chicken into strips. Add the roasted butternut squash and chicken strips to the kale.

  • 6

    Sprinkle the sliced almonds over the salad and gently toss to combine all ingredients.

  • 7

    Serve immediately and enjoy your nutrient-packed salad.