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 light yet satisfying wrap featuring succulent grilled chicken infused with fresh herb marinade, crisp romaine lettuce, a nutty boost of quinoa, and creamy avocado, all finished with a tangy Greek yogurt drizzle. This recipe balances vibrant flavors with wholesome ingredients, making it ideal for a nutritious meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

481kcal
Protein
43.4g
Fat
24.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Romaine Lettuce Leaves

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/4 cup Cooked Quinoa

1/2 Avocado

1 tbsp Plain Greek Yogurt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, chopped rosemary, and thyme along with a pinch of salt and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing.

  • 4

    While the chicken rests, prepare the wrap by laying out the romaine lettuce leaves. Spoon a portion of cooked quinoa onto the leaves.

  • 5

    Add sliced grilled chicken on top of the quinoa, then add diced avocado. Drizzle a bit of plain Greek yogurt over the top for extra creaminess.

  • 6

    Fold the lettuce leaves around the filling 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 light yet satisfying wrap featuring succulent grilled chicken infused with fresh herb marinade, crisp romaine lettuce, a nutty boost of quinoa, and creamy avocado, all finished with a tangy Greek yogurt drizzle. This recipe balances vibrant flavors with wholesome ingredients, making it ideal for a nutritious meal.

NUTRITION

481kcal
Protein
43.4g
Fat
24.6g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 Romaine Lettuce Leaves

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 clove Garlic, minced

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/4 cup Cooked Quinoa

1/2 Avocado

1 tbsp Plain Greek Yogurt

PREPARATION

  • 1

    In a small bowl, combine the olive oil, fresh lemon juice, minced garlic, chopped rosemary, and thyme along with a pinch of salt and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Allow it to marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat the grill to medium-high heat. Grill the marinated chicken for about 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing.

  • 4

    While the chicken rests, prepare the wrap by laying out the romaine lettuce leaves. Spoon a portion of cooked quinoa onto the leaves.

  • 5

    Add sliced grilled chicken on top of the quinoa, then add diced avocado. Drizzle a bit of plain Greek yogurt over the top for extra creaminess.

  • 6

    Fold the lettuce leaves around the filling and serve immediately.