Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

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

Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

Savor the balance of flavors in this refreshing lunch featuring perfectly grilled chicken breast teamed with crunchy, spiced chickpeas and a vibrant shredded kale salad accented by a hint of tangy feta and lemon. Each bite bursts with texture and a well-rounded medley of savory and citrus notes, making this meal as nutritious as it is delicious.

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NUTRITION

462kcal
Protein
67g
Fat
13.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1/3 cup canned Chickpeas (rinsed and drained)

1 cup shredded Kale

1 oz crumbled Feta Cheese

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Paprika, and Cumin to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Pat the chicken breast dry and season both sides with salt, pepper, paprika, and a pinch of cumin.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.

  • 3

    Meanwhile, pat the rinsed and drained chickpeas dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, paprika, and cumin. Heat a non-stick pan over medium heat with 1/2 teaspoon olive oil and sauté the chickpeas until they turn lightly crispy, about 5 minutes.

  • 4

    In a bowl, combine the shredded kale with lemon juice. Toss gently to coat the leaves evenly. Sprinkle in the crumbled feta cheese.

  • 5

    Plate the sliced grilled chicken breast alongside the kale salad, and top with the crispy chickpeas. Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

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

Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crispy Chickpeas and Shredded Kale Salad

Savor the balance of flavors in this refreshing lunch featuring perfectly grilled chicken breast teamed with crunchy, spiced chickpeas and a vibrant shredded kale salad accented by a hint of tangy feta and lemon. Each bite bursts with texture and a well-rounded medley of savory and citrus notes, making this meal as nutritious as it is delicious.

NUTRITION

462kcal
Protein
67g
Fat
13.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Chicken Breast

1/3 cup canned Chickpeas (rinsed and drained)

1 cup shredded Kale

1 oz crumbled Feta Cheese

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt, Pepper, Paprika, and Cumin to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat. Pat the chicken breast dry and season both sides with salt, pepper, paprika, and a pinch of cumin.

  • 2

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Remove from the grill and let it rest for a few minutes before slicing.

  • 3

    Meanwhile, pat the rinsed and drained chickpeas dry with a paper towel. Toss the chickpeas with a pinch of salt, pepper, paprika, and cumin. Heat a non-stick pan over medium heat with 1/2 teaspoon olive oil and sauté the chickpeas until they turn lightly crispy, about 5 minutes.

  • 4

    In a bowl, combine the shredded kale with lemon juice. Toss gently to coat the leaves evenly. Sprinkle in the crumbled feta cheese.

  • 5

    Plate the sliced grilled chicken breast alongside the kale salad, and top with the crispy chickpeas. Serve immediately and enjoy your balanced, flavorful lunch.