Herb-Roasted Chicken and Crispy Kale Protein Bowl

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

Herb-Roasted Chicken and Crispy Kale Protein Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Protein Bowl

Savor a vibrant bowl featuring tender herb-roasted chicken paired with light, crispy kale and a bed of fluffy quinoa. This dish bursts with aromatic herbs, a touch of lemon zest, and a drizzle of olive oil, offering a satisfying blend of textures and a nutrient-packed profile ideal for a balanced meal.

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NUTRITION

375kcal
Protein
41.3g
Fat
11g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Kale

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices Mix (rosemary, thyme, garlic powder, salt, pepper)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with the herbs and spices mix, ensuring an even coating on both sides.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the kale with olive oil and a pinch of salt. Spread it out on another baking sheet in a thin layer.

  • 5

    Bake the kale for 10-12 minutes, checking occasionally to achieve a crispy texture without burning.

  • 6

    Cook the quinoa according to package instructions if not already prepared.

  • 7

    Once the chicken is roasted, let it rest for 5 minutes before slicing it into bite-sized pieces.

  • 8

    Assemble the protein bowl by placing cooked quinoa as the base, topping it with sliced chicken and crispy kale.

  • 9

    Drizzle lemon juice over the bowl for a fresh, zesty finish and serve immediately.

Herb-Roasted Chicken and Crispy Kale Protein Bowl

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

Herb-Roasted Chicken and Crispy Kale Protein Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Kale Protein Bowl

Savor a vibrant bowl featuring tender herb-roasted chicken paired with light, crispy kale and a bed of fluffy quinoa. This dish bursts with aromatic herbs, a touch of lemon zest, and a drizzle of olive oil, offering a satisfying blend of textures and a nutrient-packed profile ideal for a balanced meal.

NUTRITION

375kcal
Protein
41.3g
Fat
11g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Kale

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices Mix (rosemary, thyme, garlic powder, salt, pepper)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with the herbs and spices mix, ensuring an even coating on both sides.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, toss the kale with olive oil and a pinch of salt. Spread it out on another baking sheet in a thin layer.

  • 5

    Bake the kale for 10-12 minutes, checking occasionally to achieve a crispy texture without burning.

  • 6

    Cook the quinoa according to package instructions if not already prepared.

  • 7

    Once the chicken is roasted, let it rest for 5 minutes before slicing it into bite-sized pieces.

  • 8

    Assemble the protein bowl by placing cooked quinoa as the base, topping it with sliced chicken and crispy kale.

  • 9

    Drizzle lemon juice over the bowl for a fresh, zesty finish and serve immediately.