Grilled Chicken Breast with Crunchy Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Enjoy a light and crisp lunch featuring a perfectly grilled chicken breast paired with a freshly tossed kale salad accented with a zing of lemon and olive oil. This dish offers a satisfying crunch from the kale while maintaining a balanced protein punch and vibrant flavors that promise a refreshing meal.

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NUTRITION

302kcal
Protein
29.2g
Fat
11.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless, boneless

1 cup Kale, raw

5 Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, rinse and chop the kale into bite-size pieces, removing thick stems if desired.

  • 5

    Halve the cherry tomatoes and add them to the kale in a large bowl.

  • 6

    In a small bowl, whisk together extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 7

    Drizzle the dressing over the kale and tomatoes, then toss well to ensure even coating.

  • 8

    Plate the sliced chicken breast alongside a generous serving of the crunchy kale salad and serve immediately.

Grilled Chicken Breast with Crunchy Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Enjoy a light and crisp lunch featuring a perfectly grilled chicken breast paired with a freshly tossed kale salad accented with a zing of lemon and olive oil. This dish offers a satisfying crunch from the kale while maintaining a balanced protein punch and vibrant flavors that promise a refreshing meal.

NUTRITION

302kcal
Protein
29.2g
Fat
11.9g
Carbs
11.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, skinless, boneless

1 cup Kale, raw

5 Cherry Tomatoes

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Sea Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, rinse and chop the kale into bite-size pieces, removing thick stems if desired.

  • 5

    Halve the cherry tomatoes and add them to the kale in a large bowl.

  • 6

    In a small bowl, whisk together extra virgin olive oil, lemon juice, a pinch of salt, and pepper to create a light dressing.

  • 7

    Drizzle the dressing over the kale and tomatoes, then toss well to ensure even coating.

  • 8

    Plate the sliced chicken breast alongside a generous serving of the crunchy kale salad and serve immediately.