Name: Crispy Lemon-Garlic Chicken Tenders with Shredded Kale Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.3 oz Chicken Breast, sliced into strips; 1 tbsp Almond Flour; 2 tsp Olive Oil; 1 cup Shredded Curly Kale; 1 tsp Sunflower Seeds; 1 tbsp Lemon Juice; 1/2 clove Garlic, minced

Crispy Lemon-Garlic Chicken Tenders with Shredded Kale Salad

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Chicken Tenders with Shredded Kale Salad

Air-fried chicken breast strips coated in almond flour and zest, served over a massaged kale salad with a bright, zingy lemon-garlic dressing.

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NUTRITION

Protein

19g

Fat

16g

Carbs

9.5g

SERVINGS

1 serving

INGREDIENTS

2.3 oz Chicken Breast, sliced into strips

1 tbsp Almond Flour

2 tsp Olive Oil

1 cup Shredded Curly Kale

1 tsp Sunflower Seeds

1 tbsp Lemon Juice

1/2 clove Garlic, minced

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PREPARATION

1
Slice the chicken breast into thin strips and set aside.
2
In a small bowl, whisk together 1 teaspoon of olive oil, half the lemon juice, and the minced garlic.
3
Dip the chicken strips into the lemon-garlic mixture, then dredge in almond flour seasoned with a pinch of salt and pepper until coated.
4
Place the chicken in an air fryer basket and cook at 375°F for 10-12 minutes, flipping halfway through, until the coating is golden and crispy.
5
While the chicken cooks, place the shredded kale in a bowl and drizzle with the remaining olive oil and lemon juice.
6
Massage the kale with your hands for 1-2 minutes until the leaves become dark green and tender.
7
Top the massaged kale salad with the crispy chicken tenders and sprinkle with sunflower seeds before serving.