Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

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

Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

Enjoy a comforting and vibrant salad featuring tender roasted butternut squash, fresh kale, and crunchy roasted chickpeas, topped with savory grilled chicken breast. This dish is a perfect balance of textures and flavors, enhanced by a light lemon-tahini dressing, making it ideal for a wholesome breakfast, lunch, or dinner.

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NUTRITION

514kcal
Protein
40.1g
Fat
18g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

2 cups chopped Kale

1/2 cup roasted Chickpeas

3 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Tahini

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the diced butternut squash with a touch of olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the squash is roasting, rinse and pat dry the chickpeas. Toss them with a bit of olive oil, salt, pepper, and minced garlic. Spread on a separate baking sheet and roast for 15-20 minutes until crispy.

  • 3

    Season the chicken breast with salt and pepper. Grill on a preheated grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side, until cooked through. Once rested, slice into strips.

  • 4

    In a small bowl, whisk together the lemon juice, tahini, a little olive oil, and minced garlic to create a light dressing.

  • 5

    In a large bowl, combine the chopped kale and roasted butternut squash. Drizzle a small amount of the dressing over the kale and massage it in to soften the leaves.

  • 6

    Top the salad with crispy chickpeas and grilled chicken strips. Drizzle a bit more dressing if desired, and adjust salt and pepper to taste before serving.

Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

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

Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Butternut Squash and Kale Salad with Crispy Chickpeas and Grilled Chicken

Enjoy a comforting and vibrant salad featuring tender roasted butternut squash, fresh kale, and crunchy roasted chickpeas, topped with savory grilled chicken breast. This dish is a perfect balance of textures and flavors, enhanced by a light lemon-tahini dressing, making it ideal for a wholesome breakfast, lunch, or dinner.

NUTRITION

514kcal
Protein
40.1g
Fat
18g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

1 cup diced Butternut Squash

2 cups chopped Kale

1/2 cup roasted Chickpeas

3 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Tahini

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the diced butternut squash with a touch of olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the squash is roasting, rinse and pat dry the chickpeas. Toss them with a bit of olive oil, salt, pepper, and minced garlic. Spread on a separate baking sheet and roast for 15-20 minutes until crispy.

  • 3

    Season the chicken breast with salt and pepper. Grill on a preheated grill pan or outdoor grill over medium-high heat for about 6-7 minutes per side, until cooked through. Once rested, slice into strips.

  • 4

    In a small bowl, whisk together the lemon juice, tahini, a little olive oil, and minced garlic to create a light dressing.

  • 5

    In a large bowl, combine the chopped kale and roasted butternut squash. Drizzle a small amount of the dressing over the kale and massage it in to soften the leaves.

  • 6

    Top the salad with crispy chickpeas and grilled chicken strips. Drizzle a bit more dressing if desired, and adjust salt and pepper to taste before serving.