YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crunchy Kale Salad
Enjoy a light and refreshing lunch that features perfectly grilled chicken breast paired with a vibrant crunchy kale salad. The tender, juicy chicken is seasoned and grilled to perfection, then sliced and served atop a bright mix of kale, cherry tomatoes, and a zesty lemon-olive oil dressing.
INGREDIENTS
3.5 ounces Chicken Breast
1 cup chopped Kale
1 tablespoon Olive Oil
0.25 cup Cherry Tomatoes (halved)
1 teaspoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast with salt and pepper.
Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the salad by placing chopped kale in a bowl, adding halved cherry tomatoes.
Drizzle the olive oil and lemon juice over the kale and tomatoes, then season with a pinch of salt and pepper. Toss well to combine.
Once the chicken is cooked, let it rest for a couple of minutes before slicing.
Top the kale salad with sliced grilled chicken breast and serve immediately.