Name: Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 cups Kale, chopped; 1/2 medium Carrot, shredded; 1/4 cup Red Bell Pepper, diced; 1/4 cup Chickpeas; 1 tbsp Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

Savor a vibrant plate featuring tender grilled chicken breast paired with a crisp, colorful kale salad accented by shredded carrots, red bell pepper, and protein-packed chickpeas. Finished with a zesty lemon vinaigrette, this balanced meal delivers satisfying crunch and refreshing brightness in every bite.

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NUTRITION

Protein

41.4g

Fat

19.7g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Kale, chopped

1/2 medium Carrot, shredded

1/4 cup Red Bell Pepper, diced

1/4 cup Chickpeas

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

1
Preheat the grill to medium-high heat.
2
Season the 6 oz chicken breast with salt and pepper on both sides.
3
Grill the chicken for about 6-7 minutes per side or until internal temperature reaches 165°F.
4
While the chicken grills, prepare the salad by combining chopped kale, shredded carrot, diced red bell pepper, and chickpeas in a bowl.
5
In a small bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper to create the lemon vinaigrette.
6
Drizzle the lemon vinaigrette over the salad and toss until well combined.
7
Slice the grilled chicken and serve it atop or alongside the crunchy kale salad.