Name: Roasted Leafy Greens with Grilled Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 3 cup Kale; 1 tbsp Olive oil; 2 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.13 tsp Red pepper flakes; 1 tbsp Parmesan cheese

Roasted Leafy Greens with Grilled Chicken

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

YOUR SOLIN GENERATED RECIPE

Roasted Leafy Greens with Grilled Chicken

Tender grilled chicken breast paired with crispy roasted kale chips seasoned with savory garlic and a bright squeeze of lemon.

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NUTRITION

Protein

48.2g

Fat

20.4g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

3 cup Kale

1 tbsp Olive oil

2 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Red pepper flakes

1 tbsp Parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Wash the kale thoroughly and dry it completely using a salad spinner or paper towels to ensure the leaves become crunchy during roasting.
3
Tear the kale leaves into bite-sized pieces, making sure to discard the tough woody stems.
4
In a large mixing bowl, toss the kale pieces with olive oil, minced garlic, sea salt, black pepper, and red pepper flakes until every leaf is evenly coated.
5
Spread the kale in a single layer on the prepared baking sheet and roast for 10-12 minutes, tossing halfway through, until the edges are crispy and golden.
6
While the kale is roasting, grill the chicken breast over medium-high heat for approximately 6-7 minutes per side until the internal temperature reaches 165°F.
7
Slice the grilled chicken and serve it immediately alongside the roasted kale, finishing the dish with a fresh squeeze of lemon juice and a sprinkle of parmesan cheese.