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 satisfying meal featuring tender herb-grilled chicken served in crisp lettuce leaves with a burst of fresh cherry tomatoes and cucumber, accented by a zesty lemon and herb drizzle and a side of fluffy quinoa for a balanced finish.

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NUTRITION

296kcal
Protein
38.7g
Fat
7.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Romaine Lettuce Leaves

1/2 cup halved Cherry Tomatoes

1/4 cup sliced Cucumber

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Basil)

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken rests, prepare the lettuce wraps by washing the romaine leaves and patting them dry. Arrange them on a serving plate.

  • 5

    In a small bowl, combine olive oil, lemon juice, and the remaining chopped fresh herbs to create a light dressing.

  • 6

    Slice the grilled chicken into strips and layer them onto the lettuce leaves. Top with halved cherry tomatoes and cucumber slices.

  • 7

    Drizzle the herb dressing over the wrap and serve with a side of cooked quinoa for a balanced and satisfying 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 satisfying meal featuring tender herb-grilled chicken served in crisp lettuce leaves with a burst of fresh cherry tomatoes and cucumber, accented by a zesty lemon and herb drizzle and a side of fluffy quinoa for a balanced finish.

NUTRITION

296kcal
Protein
38.7g
Fat
7.6g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Romaine Lettuce Leaves

1/2 cup halved Cherry Tomatoes

1/4 cup sliced Cucumber

1.5 tsp Extra Virgin Olive Oil

1/4 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Basil)

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.

  • 4

    While the chicken rests, prepare the lettuce wraps by washing the romaine leaves and patting them dry. Arrange them on a serving plate.

  • 5

    In a small bowl, combine olive oil, lemon juice, and the remaining chopped fresh herbs to create a light dressing.

  • 6

    Slice the grilled chicken into strips and layer them onto the lettuce leaves. Top with halved cherry tomatoes and cucumber slices.

  • 7

    Drizzle the herb dressing over the wrap and serve with a side of cooked quinoa for a balanced and satisfying meal.