Grilled Chicken Breast with Crunchy Kale Salad and White Beans

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 White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and White Beans

Grilled chicken breast served over a massaged kale and white bean salad, finished with toasted sunflower seeds for a satisfying crunch.

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NUTRITION

392kcal
Protein
42.9g
Fat
12.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned White Beans, rinsed

2 cups Chopped Kale

1.5 tsp Extra Virgin Olive Oil

2 tsp Toasted Sunflower Seeds

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and a small splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, place the chopped kale in a large mixing bowl with a pinch of salt and half of the lemon juice.

  • 4

    Massage the kale with your hands for about 2 minutes until the leaves become dark green and tender.

  • 5

    Add the rinsed white beans and toasted sunflower seeds to the kale bowl.

  • 6

    Whisk the olive oil with the remaining lemon juice and toss thoroughly with the kale mixture.

  • 7

    Slice the grilled chicken into thin strips and serve immediately over the prepared salad.

Grilled Chicken Breast with Crunchy Kale Salad and White Beans

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 White Beans

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad and White Beans

Grilled chicken breast served over a massaged kale and white bean salad, finished with toasted sunflower seeds for a satisfying crunch.

NUTRITION

392kcal
Protein
42.9g
Fat
12.4g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Canned White Beans, rinsed

2 cups Chopped Kale

1.5 tsp Extra Virgin Olive Oil

2 tsp Toasted Sunflower Seeds

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, pepper, and a small splash of lemon juice.

  • 2

    Grill the chicken over medium-high heat for 6 to 8 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, place the chopped kale in a large mixing bowl with a pinch of salt and half of the lemon juice.

  • 4

    Massage the kale with your hands for about 2 minutes until the leaves become dark green and tender.

  • 5

    Add the rinsed white beans and toasted sunflower seeds to the kale bowl.

  • 6

    Whisk the olive oil with the remaining lemon juice and toss thoroughly with the kale mixture.

  • 7

    Slice the grilled chicken into thin strips and serve immediately over the prepared salad.