Grilled Chicken Breast with Crunchy Kale Salad and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Chickpeas

Enjoy a well-balanced lunch featuring a juicy grilled chicken breast paired with a vibrant, crunchy kale salad and protein-packed chickpeas, all dressed in a creamy tahini lemon dressing. This dish brings a delightful mix of textures and flavors that not only satiate your hunger but also align with your macro goals.

Try 7 days free, then $12.99 / mo.

NUTRITION

429kcal
Protein
43.2g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Kale

1/2 cup Chickpeas (canned, drained)

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil.

  • 3

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

  • 4

    While the chicken is grilling, prepare the kale by removing thick stems and massaging the leaves with a pinch of salt to soften them.

  • 5

    In a small bowl, whisk together tahini, lemon juice, a little water to thin if needed, and season with salt and pepper to create a creamy dressing.

  • 6

    In a salad bowl, combine the massaged kale and chickpeas.

  • 7

    Drizzle the tahini dressing over the salad and toss gently to coat.

  • 8

    Slice the grilled chicken breast and serve on top of or alongside the kale and chickpea salad.

Grilled Chicken Breast with Crunchy Kale Salad and Chickpeas

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 and Chickpeas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Chickpeas

Enjoy a well-balanced lunch featuring a juicy grilled chicken breast paired with a vibrant, crunchy kale salad and protein-packed chickpeas, all dressed in a creamy tahini lemon dressing. This dish brings a delightful mix of textures and flavors that not only satiate your hunger but also align with your macro goals.

NUTRITION

429kcal
Protein
43.2g
Fat
18g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Kale

1/2 cup Chickpeas (canned, drained)

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a drizzle of olive oil.

  • 3

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

  • 4

    While the chicken is grilling, prepare the kale by removing thick stems and massaging the leaves with a pinch of salt to soften them.

  • 5

    In a small bowl, whisk together tahini, lemon juice, a little water to thin if needed, and season with salt and pepper to create a creamy dressing.

  • 6

    In a salad bowl, combine the massaged kale and chickpeas.

  • 7

    Drizzle the tahini dressing over the salad and toss gently to coat.

  • 8

    Slice the grilled chicken breast and serve on top of or alongside the kale and chickpea salad.