Grilled Chicken Breast with Crunchy Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Lemon-marinated chicken breast grilled to perfection and served over a massaged kale salad with almonds and sunflower seeds for a satisfyingly toasted crunch.

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NUTRITION

392kcal
Protein
43.6g
Fat
19.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Curly Kale

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tsp Sunflower Seeds

1/4 cup diced Honey Crisp Apple

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the chopped kale to the bowl and massage the leaves with your hands for about 2 minutes until they become dark green and tender.

  • 5

    Toss in the diced apple, slivered almonds, and sunflower seeds until evenly distributed.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of massaged kale.

Grilled Chicken Breast with Crunchy Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Lemon-marinated chicken breast grilled to perfection and served over a massaged kale salad with almonds and sunflower seeds for a satisfyingly toasted crunch.

NUTRITION

392kcal
Protein
43.6g
Fat
19.6g
Carbs
11.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups chopped Curly Kale

2 tsp Extra Virgin Olive Oil

1 tbsp Slivered Almonds

1 tsp Sunflower Seeds

1/4 cup diced Honey Crisp Apple

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the olive oil, remaining lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the chopped kale to the bowl and massage the leaves with your hands for about 2 minutes until they become dark green and tender.

  • 5

    Toss in the diced apple, slivered almonds, and sunflower seeds until evenly distributed.

  • 6

    Slice the grilled chicken into strips and serve immediately over the bed of massaged kale.