Name: Grilled Chicken Breast over Crunchy Kale Salad with White Beans
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 1/2 cup Cannellini Beans; 2 cups chopped Kale; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Sunflower Seeds; 1 tbsp Lemon Juice

Grilled Chicken Breast over Crunchy Kale Salad with White Beans

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Kale Salad with White Beans

Tender grilled chicken breast served over a massaged kale salad with creamy white beans and a zesty lemon vinaigrette, finished with toasted sunflower seeds.

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NUTRITION

Protein

39.6g

Fat

19g

Carbs

25.8g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

1/2 cup Cannellini Beans

2 cups chopped Kale

1.5 tsp Extra Virgin Olive Oil

1 tbsp Sunflower Seeds

1 tbsp Lemon Juice

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PREPARATION

1
Season the chicken breast with sea salt, cracked pepper, and garlic powder.
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 finely chop the leaves into bite-sized pieces.
4
Place the kale in a large bowl with a squeeze of lemon and massage with your hands for 2 minutes until the leaves are dark and tender.
5
Whisk together the olive oil, remaining lemon juice, and a pinch of minced garlic to create a light dressing.
6
Add the rinsed white beans to the kale and toss thoroughly with the prepared dressing.
7
Slice the grilled chicken into thin strips and layer them over the kale and bean mixture.
8
Top the dish with toasted sunflower seeds for an extra layer of crunch and healthy fats.