Grilled Chicken Breast with Crunchy Kale Salad

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

Grilled Chicken Breast with Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Enjoy a fresh, vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy kale salad accented by red bell pepper and toasted almonds. A light lemon-olive oil dressing ties the flavors together for a satisfying meal that is both crisp and hearty.

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NUTRITION

377kcal
Protein
42.2g
Fat
14.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/2 cup chopped Red Bell Pepper

5 whole Almonds (toasted)

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (a pinch of salt, pepper, and perhaps a sprinkle of garlic powder) for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining the chopped kale and red bell pepper in a bowl.

  • 5

    Lightly toast a handful of almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Once cooled, roughly chop them and add to the salad.

  • 6

    Drizzle the salad with extra virgin olive oil and fresh lemon juice, then toss well to combine.

  • 7

    Slice the grilled chicken breast and serve atop the crunchy kale salad for a balanced, nutrient-packed lunch.

Grilled Chicken Breast with Crunchy Kale Salad

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

Grilled Chicken Breast with Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Enjoy a fresh, vibrant lunch featuring perfectly grilled chicken breast paired with a crunchy kale salad accented by red bell pepper and toasted almonds. A light lemon-olive oil dressing ties the flavors together for a satisfying meal that is both crisp and hearty.

NUTRITION

377kcal
Protein
42.2g
Fat
14.9g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/2 cup chopped Red Bell Pepper

5 whole Almonds (toasted)

1.5 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with your preferred spices (a pinch of salt, pepper, and perhaps a sprinkle of garlic powder) for extra flavor.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining the chopped kale and red bell pepper in a bowl.

  • 5

    Lightly toast a handful of almonds in a dry skillet over medium heat for 2-3 minutes until fragrant. Once cooled, roughly chop them and add to the salad.

  • 6

    Drizzle the salad with extra virgin olive oil and fresh lemon juice, then toss well to combine.

  • 7

    Slice the grilled chicken breast and serve atop the crunchy kale salad for a balanced, nutrient-packed lunch.