Name: Kale Salad with Lemon-Tahini Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Lacinato kale; 0.25 cup Chickpeas; 1 tbsp Tahini; 1 tbsp Lemon juice; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 tbsp Water

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

Pan-seared chicken breast served over a bed of massaged kale and chickpeas, drizzled with a creamy, zesty lemon-tahini dressing.

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NUTRITION

Protein

53.6g

Fat

19.9g

Carbs

27.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Lacinato kale

0.25 cup Chickpeas

1 tbsp Tahini

1 tbsp Lemon juice

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tbsp Water

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked.
3
While the chicken cooks, remove the tough stems from the kale and finely chop the leaves into thin ribbons.
4
Place the kale in a large bowl and massage it with your hands for 2 minutes until it becomes tender and vibrant green.
5
In a small jar, whisk together the tahini, lemon juice, and water until the dressing is smooth and pourable.
6
Toss the massaged kale with the chickpeas and dressing, then top with the sliced warm chicken.