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

Enjoy a harmonious blend of savory herb-roasted chicken paired with a refreshing, crispy kale salad. This meal marries tender, juicy chicken with the vibrant crunch of kale, cherry tomatoes, and a zesty lemon dressing, accented by the subtle nuttiness of sliced almonds. It’s a light yet satisfying dish perfect for a balanced dinner.

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NUTRITION

388kcal
Protein
47.4g
Fat
15.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup chopped Kale

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

10g Sliced Almonds

1 tsp Mixed Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a dash of salt and pepper to create a dressing.

  • 6

    Toss the chopped kale and halved cherry tomatoes with the dressing in a large salad bowl.

  • 7

    Slice the roasted chicken breast and top the salad with the warm slices.

  • 8

    Sprinkle sliced almonds over the salad for an added crunch and serve immediately.

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

Enjoy a harmonious blend of savory herb-roasted chicken paired with a refreshing, crispy kale salad. This meal marries tender, juicy chicken with the vibrant crunch of kale, cherry tomatoes, and a zesty lemon dressing, accented by the subtle nuttiness of sliced almonds. It’s a light yet satisfying dish perfect for a balanced dinner.

NUTRITION

388kcal
Protein
47.4g
Fat
15.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (skinless)

1 cup chopped Kale

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

10g Sliced Almonds

1 tsp Mixed Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

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

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and a dash of salt and pepper to create a dressing.

  • 6

    Toss the chopped kale and halved cherry tomatoes with the dressing in a large salad bowl.

  • 7

    Slice the roasted chicken breast and top the salad with the warm slices.

  • 8

    Sprinkle sliced almonds over the salad for an added crunch and serve immediately.