Name: Kale Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 2 cups Lacinato kale; 0.25 cup Chickpeas; 1 tbsp Tahini; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Hemp seeds; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tsp Olive oil

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

YOUR SOLIN GENERATED RECIPE

Kale Salad with Lemon-Tahini Dressing

Massaged kale topped with herb-roasted chicken and crispy chickpeas, drizzled in a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

50.1g

Fat

20.6g

Carbs

24.3g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

2 cups Lacinato kale

0.25 cup Chickpeas

1 tbsp Tahini

1 tbsp Lemon juice

1 clove Garlic

1 tsp Hemp seeds

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the chicken breast and chickpeas with the olive oil, dried oregano, and half of the sea salt and black pepper.
3
Roast for 20 minutes until the chicken reaches an internal temperature of 165°F and the chickpeas are golden.
4
Whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a splash of warm water to reach a smooth, pourable consistency.
5
Place the kale in a large bowl and massage with the remaining sea salt for 2 minutes until the leaves are dark green and tender.
6
Slice the roasted chicken into strips and assemble the salad by topping the kale with chicken, chickpeas, hemp seeds, and a generous drizzle of the tahini dressing.