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.

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

Herb-marinated chicken breast grilled to juicy perfection, served over a bed of massaged kale and colorful peppers with a zesty lemon vinaigrette and toasted almonds.

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NUTRITION

440kcal
Protein
44.1g
Fat
22.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Curly Kale

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

0.5 cup Red Bell Pepper

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Place the chopped kale in a large bowl and massage it with half of the dressing for two minutes until the leaves become dark and tender.

  • 4

    Add the diced red bell pepper and sliced almonds to the kale and toss to combine.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad, drizzling with the remaining vinaigrette.

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.

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and Lemon Vinaigrette

Herb-marinated chicken breast grilled to juicy perfection, served over a bed of massaged kale and colorful peppers with a zesty lemon vinaigrette and toasted almonds.

NUTRITION

440kcal
Protein
44.1g
Fat
22.5g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups Curly Kale

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Sliced Almonds

0.5 cup Red Bell Pepper

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 2

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.

  • 3

    Place the chopped kale in a large bowl and massage it with half of the dressing for two minutes until the leaves become dark and tender.

  • 4

    Add the diced red bell pepper and sliced almonds to the kale and toss to combine.

  • 5

    Slice the grilled chicken into strips and arrange them over the salad, drizzling with the remaining vinaigrette.