YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast Salad with Kale, Broccoli and Red Potatoes
Grilled chicken breast over massaged kale and steamed broccoli with roasted red potatoes, finished with a zesty lemon-dijon dressing and a sprinkle of toasted garlic.
INGREDIENTS
10.5 ounces Chicken Breast
100 grams Red Potatoes
1 cup Broccoli florets
2 cups Kale leaves
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 teaspoon Dijon Mustard
PREPARATION
Dice the red potatoes into small cubes and boil in salted water for 10-12 minutes until tender, then drain.
Season the chicken breast with salt, pepper, and garlic powder, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.
Remove the tough stems from the kale, chop the leaves finely, and massage them in a large bowl with half of the lemon juice until they soften.
In a small bowl, whisk together the olive oil, remaining lemon juice, and Dijon mustard to create the dressing.
Slice the grilled chicken into thin strips.
Add the potatoes, broccoli, and chicken to the bowl with the kale.
Drizzle the dressing over the salad and toss thoroughly to combine all the flavors.