Grilled Chicken Breast with Chickpea and Kale Salad

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

Grilled Chicken Breast with Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Kale Salad

Tender grilled chicken breast served over a massaged kale and chickpea salad tossed in a zesty lemon-Dijon vinaigrette and finished with toasted hemp seeds.

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NUTRITION

432kcal
Protein
46.3g
Fat
17.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Canned Chickpeas

2 cups Chopped Kale

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 teaspoon Shelled Hemp Seeds

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, combine the chopped kale, lemon juice, and olive oil.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves become soft and dark green.

  • 5

    Stir in the rinsed chickpeas and Dijon mustard until the salad is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the kale and chickpea base.

  • 7

    Sprinkle the hemp seeds over the dish for a final touch of texture and protein.

Grilled Chicken Breast with Chickpea and Kale Salad

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

Grilled Chicken Breast with Chickpea and Kale Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Chickpea and Kale Salad

Tender grilled chicken breast served over a massaged kale and chickpea salad tossed in a zesty lemon-Dijon vinaigrette and finished with toasted hemp seeds.

NUTRITION

432kcal
Protein
46.3g
Fat
17.1g
Carbs
22.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

0.5 cup Canned Chickpeas

2 cups Chopped Kale

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 teaspoon Shelled Hemp Seeds

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    In a large mixing bowl, combine the chopped kale, lemon juice, and olive oil.

  • 4

    Massage the kale with your hands for 2 minutes until the leaves become soft and dark green.

  • 5

    Stir in the rinsed chickpeas and Dijon mustard until the salad is evenly coated.

  • 6

    Slice the grilled chicken into thin strips and arrange them over the kale and chickpea base.

  • 7

    Sprinkle the hemp seeds over the dish for a final touch of texture and protein.