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: 4 ounces Grilled Chicken Breast; 1 cup Chopped Kale; 1/2 cup Sliced Red Bell Pepper; 1/2 cup Sliced Cucumber; 1 tablespoon Sliced Almonds; 1 tablespoon Lemon Juice; 1 tablespoon Olive Oil; Salt and Pepper to taste

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

Enjoy a light and zesty lunch featuring a perfectly grilled chicken breast served atop a crunchy kale salad, accented by a bright lemon vinaigrette. The fresh red bell pepper, crisp cucumber, and toasted almonds add texture and color, creating a satisfying meal that balances lean protein with vibrant, nutrient-rich greens.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

40.1g

Fat

23.4g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 cup Chopped Kale

1/2 cup Sliced Red Bell Pepper

1/2 cup Sliced Cucumber

1 tablespoon Sliced Almonds

1 tablespoon Lemon Juice

1 tablespoon 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 4-ounce chicken breast with salt and pepper. Grill for 6-7 minutes per side or until the internal temperature reaches 165°F. Allow it to rest before slicing.
3
In a large bowl, combine the chopped kale, sliced red bell pepper, and sliced cucumber.
4
In a small bowl, whisk together the lemon juice, olive oil, a pinch of salt, and pepper to create the vinaigrette.
5
Drizzle the lemon vinaigrette over the salad and toss gently to coat.
6
Top the salad with the sliced grilled chicken breast and sprinkle with sliced almonds for extra crunch.
7
Serve immediately and enjoy your fresh, nutritious lunch.