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

Grilled herb chicken breast served over massaged kale with sliced apples and toasted almonds for a satisfying crunch.

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NUTRITION

403kcal
Protein
42.6g
Fat
16.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups chopped Kale

1 tablespoon Sliced Almonds

1.5 teaspoons Extra Virgin Olive Oil

0.5 medium Apple

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 2

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

  • 3

    Remove the tough stems from the kale and chop the leaves into small, bite-sized pieces.

  • 4

    In a large bowl, combine the kale, olive oil, and lemon juice, then massage the leaves firmly with your hands for 2 minutes until they become dark green and tender.

  • 5

    Thinly slice the apple and toss it into the kale mixture along with the sliced almonds.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the massaged kale salad.

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

Grilled herb chicken breast served over massaged kale with sliced apples and toasted almonds for a satisfying crunch.

NUTRITION

403kcal
Protein
42.6g
Fat
16.8g
Carbs
24.5g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Chicken Breast

2 cups chopped Kale

1 tablespoon Sliced Almonds

1.5 teaspoons Extra Virgin Olive Oil

0.5 medium Apple

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried herbs of your choice.

  • 2

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

  • 3

    Remove the tough stems from the kale and chop the leaves into small, bite-sized pieces.

  • 4

    In a large bowl, combine the kale, olive oil, and lemon juice, then massage the leaves firmly with your hands for 2 minutes until they become dark green and tender.

  • 5

    Thinly slice the apple and toss it into the kale mixture along with the sliced almonds.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the massaged kale salad.