Herb-Marinated Grilled Chicken Lettuce Wrap

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

Herb-Marinated Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Chicken Lettuce Wrap

Enjoy a vibrant and nutritious meal featuring herb-marinated grilled chicken nestled in crisp lettuce wraps with a side of protein-packed quinoa and fresh avocado-tomato salsa. This dish combines juicy, tender chicken with zesty herb flavors and a medley of crunchy veggies, creating a satisfying blend of textures and tastes perfect for a balanced meal.

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NUTRITION

425kcal
Protein
41.1g
Fat
16g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

2 Romaine Lettuce Leaves

1/4 portion Avocado

1/4 medium Tomato

1/4 cup Cucumber

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PREPARATION

  • 1

    In a bowl, whisk together olive oil, lemon juice, dried herbs, and minced garlic to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring the chicken is evenly coated. Let it marinate for at least 20-30 minutes in the refrigerator.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 4

    Meanwhile, prepare the quinoa (if not pre-cooked) according to package directions, and slice the avocado, tomato, and cucumber into small pieces.

  • 5

    Lay the romaine lettuce leaves on a plate and fill each with a layer of quinoa. Top with grilled chicken strips and a spoonful of the avocado-tomato-cucumber salsa.

  • 6

    Garnish with an extra drizzle of lemon juice or herbs if desired, and serve immediately.

Herb-Marinated Grilled Chicken Lettuce Wrap

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

Herb-Marinated Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Grilled Chicken Lettuce Wrap

Enjoy a vibrant and nutritious meal featuring herb-marinated grilled chicken nestled in crisp lettuce wraps with a side of protein-packed quinoa and fresh avocado-tomato salsa. This dish combines juicy, tender chicken with zesty herb flavors and a medley of crunchy veggies, creating a satisfying blend of textures and tastes perfect for a balanced meal.

NUTRITION

425kcal
Protein
41.1g
Fat
16g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Mixed Dried Herbs

1 clove Garlic

1/2 cup Cooked Quinoa

2 Romaine Lettuce Leaves

1/4 portion Avocado

1/4 medium Tomato

1/4 cup Cucumber

PREPARATION

  • 1

    In a bowl, whisk together olive oil, lemon juice, dried herbs, and minced garlic to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it, ensuring the chicken is evenly coated. Let it marinate for at least 20-30 minutes in the refrigerator.

  • 3

    Preheat the grill to medium-high heat. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F. Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 4

    Meanwhile, prepare the quinoa (if not pre-cooked) according to package directions, and slice the avocado, tomato, and cucumber into small pieces.

  • 5

    Lay the romaine lettuce leaves on a plate and fill each with a layer of quinoa. Top with grilled chicken strips and a spoonful of the avocado-tomato-cucumber salsa.

  • 6

    Garnish with an extra drizzle of lemon juice or herbs if desired, and serve immediately.