YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Kale Salad
Enjoy a vibrant lunch featuring tender grilled chicken breast paired with a refreshing, crunchy kale salad. The dish is elevated by juicy cherry tomatoes and crumbled feta, all dressed in a zesty lemon-olive oil dressing for a perfect balance of flavors.
INGREDIENTS
4 oz Chicken Breast
1 cup chopped Kale
1/2 cup halved Cherry Tomatoes
1/4 cup crumbled Feta Cheese
1 tbsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper.
Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the salad by placing chopped kale in a bowl.
Add halved cherry tomatoes and crumbled feta cheese to the kale.
In a small bowl, whisk together the extra-virgin olive oil and lemon juice, then season with a pinch of salt and pepper.
Drizzle the dressing over the kale salad and toss gently to combine.
Slice the grilled chicken and serve atop or alongside the crunchy kale salad.