YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Lentil and Kale Salad
Lemon-marinated chicken breast grilled until juicy and served over a hearty bed of tender lentils and massaged kale, finished with a bright and zesty vinaigrette.
INGREDIENTS
6.5 oz Chicken Breast
0.5 cup Cooked Lentils
2 cups chopped Kale
1.5 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
0.5 tsp Dried Oregano
PREPARATION
In a small bowl, whisk together half of the olive oil, half of the lemon juice, minced garlic, and dried oregano to create a marinade.
Place the chicken breast in a shallow dish and coat thoroughly with the marinade; let it sit for at least 10 minutes.
Preheat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
While the chicken is grilling, place the chopped kale in a large bowl with the remaining olive oil and lemon juice.
Massage the kale with your hands for 2 minutes until it becomes dark green and tender.
Fold the cooked lentils into the massaged kale and season with a pinch of sea salt and black pepper.
Slice the grilled chicken into strips and serve warm over the lentil and kale salad.