Crispy Kale Crusted Chicken with Roasted Root Vegetables

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

Crispy Kale Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kale Crusted Chicken with Roasted Root Vegetables

Savor the contrast of a crispy kale crust enveloping tender, juicy chicken breast paired with a vibrant medley of roasted root vegetables. This dish offers a beautiful balance of textures and flavors: the slight bitterness of kale, the natural sweetness of carrots and parsnips, and the lean protein richness of chicken make it a nourishing option that is both hearty and clean.

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NUTRITION

370kcal
Protein
40.3g
Fat
9.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Kale

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the roasted root vegetables: Peel and chop the carrot and parsnip into uniform pieces, toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Lay the chicken on a lightly greased baking dish.

  • 5

    Finely chop the kale and press it firmly onto the top surface of the seasoned chicken, creating a 'crust'.

  • 6

    Place the chicken in the oven (you can use a separate tray or add to the vegetables if space allows) and bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F and the kale is slightly crispy.

  • 7

    Remove both the chicken and vegetables from the oven. Plate the chicken with a generous serving of roasted root vegetables on the side, and enjoy your nutrient-packed, flavorful meal.

Crispy Kale Crusted Chicken with Roasted Root Vegetables

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

Crispy Kale Crusted Chicken with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Kale Crusted Chicken with Roasted Root Vegetables

Savor the contrast of a crispy kale crust enveloping tender, juicy chicken breast paired with a vibrant medley of roasted root vegetables. This dish offers a beautiful balance of textures and flavors: the slight bitterness of kale, the natural sweetness of carrots and parsnips, and the lean protein richness of chicken make it a nourishing option that is both hearty and clean.

NUTRITION

370kcal
Protein
40.3g
Fat
9.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup chopped Kale

1 medium Carrot

1 medium Parsnip

1 tsp Olive Oil

Salt and Pepper to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Prepare the roasted root vegetables: Peel and chop the carrot and parsnip into uniform pieces, toss them in a bowl with olive oil, garlic powder, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet in a single layer and roast in the oven for about 25-30 minutes, stirring halfway through for even cooking.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Lay the chicken on a lightly greased baking dish.

  • 5

    Finely chop the kale and press it firmly onto the top surface of the seasoned chicken, creating a 'crust'.

  • 6

    Place the chicken in the oven (you can use a separate tray or add to the vegetables if space allows) and bake for about 20 minutes or until the chicken reaches an internal temperature of 165°F and the kale is slightly crispy.

  • 7

    Remove both the chicken and vegetables from the oven. Plate the chicken with a generous serving of roasted root vegetables on the side, and enjoy your nutrient-packed, flavorful meal.