Herb-Grilled Chicken Lettuce Wrap

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

Herb-Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Lettuce Wrap

Enjoy a light yet filling dish featuring perfectly herb-marinated grilled chicken nestled in crisp lettuce wraps, complemented by a small serving of quinoa for extra texture and a tangy Greek yogurt drizzle. This dish is refreshing, balanced, and full of fresh flavors that brighten your meal anytime of the day.

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NUTRITION

369kcal
Protein
42.5g
Fat
10.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup uncooked Quinoa

2 tbsp Plain Non-fat Greek Yogurt

3 Romaine Lettuce Leaves

1 tsp Olive Oil

1.5 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and mixed dried herbs.

  • 3

    Coat the chicken breast with the herb mixture and let it marinate for 10-15 minutes.

  • 4

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 5

    While the chicken is grilling, cook the quinoa according to package instructions.

  • 6

    Prepare the lettuce by washing and patting dry the romaine leaves to use as wraps.

  • 7

    Assemble the wrap by laying out lettuce leaves, adding a spoonful of quinoa, sliced grilled chicken, and drizzling Greek yogurt on top.

  • 8

    Serve immediately and enjoy your balanced, refreshing meal.

Herb-Grilled Chicken Lettuce Wrap

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

Herb-Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Lettuce Wrap

Enjoy a light yet filling dish featuring perfectly herb-marinated grilled chicken nestled in crisp lettuce wraps, complemented by a small serving of quinoa for extra texture and a tangy Greek yogurt drizzle. This dish is refreshing, balanced, and full of fresh flavors that brighten your meal anytime of the day.

NUTRITION

369kcal
Protein
42.5g
Fat
10.8g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup uncooked Quinoa

2 tbsp Plain Non-fat Greek Yogurt

3 Romaine Lettuce Leaves

1 tsp Olive Oil

1.5 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    In a small bowl, mix the olive oil, lemon juice, and mixed dried herbs.

  • 3

    Coat the chicken breast with the herb mixture and let it marinate for 10-15 minutes.

  • 4

    Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 5

    While the chicken is grilling, cook the quinoa according to package instructions.

  • 6

    Prepare the lettuce by washing and patting dry the romaine leaves to use as wraps.

  • 7

    Assemble the wrap by laying out lettuce leaves, adding a spoonful of quinoa, sliced grilled chicken, and drizzling Greek yogurt on top.

  • 8

    Serve immediately and enjoy your balanced, refreshing meal.