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; 1 tbsp tahini; 1 tbsp lemon juice; 1 tbsp hemp seeds; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Sautéed chicken breast served over a bed of massaged kale and hemp seeds, drizzled with a creamy lemon-tahini dressing that offers a bright, nutty finish.

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NUTRITION

Protein

52.8g

Fat

22.3g

Carbs

15g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups lacinato kale

1 tbsp tahini

1 tbsp lemon juice

1 tbsp hemp seeds

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tbsp water

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PREPARATION

1
Season the chicken breast evenly with the garlic powder, half of the sea salt, and half of the black pepper.
2
Heat the olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken is cooking, remove the tough stems from the kale and thinly slice the leaves into fine ribbons.
4
In a small mixing bowl, whisk together the tahini, lemon juice, water, and the remaining salt and pepper until the dressing is smooth and creamy.
5
Place the kale ribbons in a large bowl and massage them with a small squeeze of extra lemon for 1 minute until the leaves are softened and vibrant.
6
Slice the cooked chicken breast into thin strips.
7
Top the massaged kale with the sliced chicken and hemp seeds, then drizzle the lemon-tahini dressing over the top before serving.