Grilled Chicken Breast with Crisp Vegetable Salad

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

Grilled Chicken Breast with Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Vegetable Salad

Savor a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a crisp medley of fresh vegetables. This dish is accented by creamy avocado and a zesty olive oil dressing, delivering a satisfying balance of lean protein, refreshing crunch, and wholesome fats.

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NUTRITION

439kcal
Protein
38.9g
Fat
26g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Tomato

½ cup Cucumber slices

½ medium Red Bell Pepper

1 cup fresh Spinach

¼ Avocado

1 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs or spices.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, chop the tomato, cucumber, red bell pepper, and avocado into bite-size pieces. Rinse the spinach and pat dry.

  • 5

    In a large bowl, combine the chopped vegetables and spinach.

  • 6

    Drizzle the salad with extra virgin olive oil and toss gently to coat evenly. For an additional burst of flavor, squeeze in a bit of fresh lemon juice if desired.

  • 7

    Slice the grilled chicken breast and serve atop the crisp vegetable salad.

Grilled Chicken Breast with Crisp Vegetable Salad

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

Grilled Chicken Breast with Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Vegetable Salad

Savor a vibrant, nutrient-packed lunch featuring perfectly grilled chicken breast paired with a crisp medley of fresh vegetables. This dish is accented by creamy avocado and a zesty olive oil dressing, delivering a satisfying balance of lean protein, refreshing crunch, and wholesome fats.

NUTRITION

439kcal
Protein
38.9g
Fat
26g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Tomato

½ cup Cucumber slices

½ medium Red Bell Pepper

1 cup fresh Spinach

¼ Avocado

1 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your preferred herbs or spices.

  • 3

    Grill the chicken breast for about 6-7 minutes on each side until it reaches an internal temperature of 165°F.

  • 4

    While the chicken is grilling, chop the tomato, cucumber, red bell pepper, and avocado into bite-size pieces. Rinse the spinach and pat dry.

  • 5

    In a large bowl, combine the chopped vegetables and spinach.

  • 6

    Drizzle the salad with extra virgin olive oil and toss gently to coat evenly. For an additional burst of flavor, squeeze in a bit of fresh lemon juice if desired.

  • 7

    Slice the grilled chicken breast and serve atop the crisp vegetable salad.