Name: Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 cups chopped Kale; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard; 1 tbsp toasted Sunflower Seeds; 1/2 cup sliced Cucumber

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of massaged kale and crisp cucumbers, tossed in a zesty lemon-dijon dressing with crunchy toasted sunflower seeds.

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NUTRITION

Protein

35.6g

Fat

14.9g

Carbs

8.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups chopped Kale

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tbsp toasted Sunflower Seeds

1/2 cup sliced Cucumber

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and garlic powder.
2
Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.
3
While the chicken is grilling, remove the tough center ribs from the kale and chop the leaves into small, bite-sized pieces.
4
In a large mixing bowl, whisk together the olive oil, lemon juice, and Dijon mustard to create the vinaigrette.
5
Add the kale to the bowl and use your hands to firmly massage the leaves with the dressing for about 2 minutes until they become soft, tender, and dark green.
6
Fold in the sliced cucumbers and toasted sunflower seeds.
7
Slice the grilled chicken into strips and serve immediately over the massaged kale salad.