Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

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

Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

Enjoy a vibrant, satisfying salad featuring tender lemon-herb roasted chicken atop a bed of fresh kale, complemented by warm, naturally sweet roasted sweet potatoes. This dish brings together hearty protein, crisp greens, and zesty dressing for an energizing meal.

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NUTRITION

351kcal
Protein
40.5g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the 4 oz chicken breast with salt, pepper, and mixed dried herbs. Drizzle a small amount of olive oil over the chicken.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with a drizzle of olive oil, a pinch of salt and pepper, and roast in the oven for 20 minutes until tender and lightly caramelized.

  • 5

    In a large bowl, tear the kale into bite-size pieces. Massage the kale lightly with a drizzle of olive oil and a pinch of salt to soften its fibers.

  • 6

    Prepare the dressing by mixing lemon juice with a tiny bit of olive oil and additional herbs if desired.

  • 7

    Slice the roasted chicken into strips and add to the bowl with kale along with the roasted sweet potato cubes.

  • 8

    Drizzle the lemon-herb dressing over the salad, toss gently, and serve immediately.

Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

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

Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Kale Salad with Lemon-Herb Roasted Chicken and Sweet Potatoes

Enjoy a vibrant, satisfying salad featuring tender lemon-herb roasted chicken atop a bed of fresh kale, complemented by warm, naturally sweet roasted sweet potatoes. This dish brings together hearty protein, crisp greens, and zesty dressing for an energizing meal.

NUTRITION

351kcal
Protein
40.5g
Fat
9.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups chopped Kale

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Season the 4 oz chicken breast with salt, pepper, and mixed dried herbs. Drizzle a small amount of olive oil over the chicken.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    Meanwhile, peel (if desired) and cube the sweet potato. Toss the cubes with a drizzle of olive oil, a pinch of salt and pepper, and roast in the oven for 20 minutes until tender and lightly caramelized.

  • 5

    In a large bowl, tear the kale into bite-size pieces. Massage the kale lightly with a drizzle of olive oil and a pinch of salt to soften its fibers.

  • 6

    Prepare the dressing by mixing lemon juice with a tiny bit of olive oil and additional herbs if desired.

  • 7

    Slice the roasted chicken into strips and add to the bowl with kale along with the roasted sweet potato cubes.

  • 8

    Drizzle the lemon-herb dressing over the salad, toss gently, and serve immediately.