Grilled Chicken Breast with Crunchy Kale Salad

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

Grilled Chicken Breast with Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Grilled chicken breast seasoned with herbs, served over a massaged kale salad with lemon vinaigrette and toasted almonds for a satisfying crunch.

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NUTRITION

404kcal
Protein
35.4g
Fat
23.3g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Chopped Kale

1 tablespoon Extra Virgin Olive Oil

1.5 tablespoons Slivered Almonds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the chopped kale to the bowl and use your hands to massage the leaves for 2 minutes until they become dark green and tender.

  • 5

    Toss the toasted slivered almonds into the kale salad.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad before serving.

Grilled Chicken Breast with Crunchy Kale Salad

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

Grilled Chicken Breast with Crunchy Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Kale Salad

Grilled chicken breast seasoned with herbs, served over a massaged kale salad with lemon vinaigrette and toasted almonds for a satisfying crunch.

NUTRITION

404kcal
Protein
35.4g
Fat
23.3g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Chopped Kale

1 tablespoon Extra Virgin Olive Oil

1.5 tablespoons Slivered Almonds

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of garlic powder.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 3

    In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create the dressing.

  • 4

    Add the chopped kale to the bowl and use your hands to massage the leaves for 2 minutes until they become dark green and tender.

  • 5

    Toss the toasted slivered almonds into the kale salad.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad before serving.