Name: Garlic-Roasted Kale with Toasted Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 3 cups kale; 1 tbsp extra virgin olive oil; 1 tbsp pumpkin seeds; 2 cloves garlic; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Garlic-Roasted Kale with Toasted Seeds

Roasted chicken breast and garlic-rubbed kale served with crunchy toasted pumpkin seeds for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

54.1g

Fat

25.1g

Carbs

12.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

3 cups kale

1 tbsp extra virgin olive oil

1 tbsp pumpkin seeds

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the chicken breast dry and season with half of the salt and pepper.
3
Wash and thoroughly dry the kale, removing the tough stems and tearing the leaves into bite-sized pieces.
4
In a large bowl, massage the kale with olive oil, minced garlic, and the remaining salt and pepper until the leaves are slightly softened.
5
Place the chicken on one side of the baking sheet and the kale on the other, spreading the kale out in a single layer.
6
Roast for 15-18 minutes, tossing the kale halfway through, until the chicken reaches an internal temperature of 165°F and the kale edges are crispy.
7
During the last 5 minutes of roasting, sprinkle the pumpkin seeds onto the baking sheet to toast them.
8
Squeeze fresh lemon juice over the entire tray before serving.