YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast over Mixed Greens Salad
A refreshing mixed greens salad topped with perfectly grilled chicken breast, juicy cherry tomatoes, crisp cucumbers, and creamy avocado, all drizzled with a light balsamic vinaigrette. This dish offers a bright combination of textures and flavors that's satisfying and energizing.
INGREDIENTS
2.3 ounces Chicken Breast (65g)
2 cups Mixed Greens (85g)
1/2 cup Cherry Tomatoes (75g)
1/2 cup Cucumber Slices (52g)
1.5 tablespoons Balsamic Vinaigrette (22.5g)
1/4 Avocado (50g)
PREPARATION
Preheat the grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and your choice of herbs if desired.
Grill the chicken breast for about 5-6 minutes per side until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
While the chicken is cooking, prepare the salad by placing the mixed greens in a bowl. Add cherry tomatoes and cucumber slices.
Drizzle the balsamic vinaigrette over the salad and gently toss to combine.
Top the salad with the sliced grilled chicken and add avocado chunks on top.
Serve immediately and enjoy your light and nutritious lunch.