Roasted Chicken, Crispy Butternut Squash, and Kale Salad

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

Roasted Chicken, Crispy Butternut Squash, and Kale Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken, Crispy Butternut Squash, and Kale Salad

Enjoy a hearty salad featuring tender roasted chicken paired with caramelized, crispy butternut squash and fresh kale. This vibrant dish is lightly dressed with olive oil, lemon juice, and a touch of creamy feta, offering a delightful balance of textures and flavors perfect for any meal.

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NUTRITION

354kcal
Protein
38.8g
Fat
11.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup diced roasted Butternut Squash

1 cup raw Kale

1 tsp Extra Virgin Olive Oil

0.5 oz Crumbled Feta Cheese

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Roast the chicken for about 20-25 minutes until fully cooked and lightly browned. Allow it to rest before slicing.

  • 3

    Toss diced butternut squash with a small drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for about 20 minutes until edges become crispy and golden.

  • 4

    Meanwhile, prepare the kale by massaging it with lemon juice, the remaining olive oil, a pinch of salt, and pepper to soften the leaves and enhance flavor.

  • 5

    Slice the rested chicken into strips.

  • 6

    Assemble your salad by combining the kale, roasted butternut squash, and chicken strips. Sprinkle crumbled feta cheese on top and serve immediately.

Roasted Chicken, Crispy Butternut Squash, and Kale Salad

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

Roasted Chicken, Crispy Butternut Squash, and Kale Salad

YOUR SOLIN GENERATED RECIPE

Roasted Chicken, Crispy Butternut Squash, and Kale Salad

Enjoy a hearty salad featuring tender roasted chicken paired with caramelized, crispy butternut squash and fresh kale. This vibrant dish is lightly dressed with olive oil, lemon juice, and a touch of creamy feta, offering a delightful balance of textures and flavors perfect for any meal.

NUTRITION

354kcal
Protein
38.8g
Fat
11.5g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (roasted)

1 cup diced roasted Butternut Squash

1 cup raw Kale

1 tsp Extra Virgin Olive Oil

0.5 oz Crumbled Feta Cheese

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt and pepper. Roast the chicken for about 20-25 minutes until fully cooked and lightly browned. Allow it to rest before slicing.

  • 3

    Toss diced butternut squash with a small drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast in the oven for about 20 minutes until edges become crispy and golden.

  • 4

    Meanwhile, prepare the kale by massaging it with lemon juice, the remaining olive oil, a pinch of salt, and pepper to soften the leaves and enhance flavor.

  • 5

    Slice the rested chicken into strips.

  • 6

    Assemble your salad by combining the kale, roasted butternut squash, and chicken strips. Sprinkle crumbled feta cheese on top and serve immediately.