Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

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

Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

Savor the crisp freshness of mixed greens, cherry tomatoes, cucumber, and red bell pepper, topped with beautifully grilled chicken breast and finished with a tangy lemon tahini dressing. Perfectly balanced for a light yet satisfying lunch.

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NUTRITION

407kcal
Protein
44.3g
Fat
18.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Chicken Breast (122g)

2 cups Mixed Salad Greens (85g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup Cucumber (52g)

0.5 cup Red Bell Pepper (75g)

1.2 tbsp Tahini (18g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 clove Garlic

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F, then allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the salad by mixing the salad greens, cherry tomatoes, cucumber, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and olive oil until well combined. If the dressing is too thick, add a splash of water to reach desired consistency.

  • 6

    Slice the grilled chicken and arrange it atop the salad.

  • 7

    Drizzle the lemon tahini dressing over the salad, toss gently, and serve immediately.

Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

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

Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Veggie Salad with Lemon Tahini Dressing

Savor the crisp freshness of mixed greens, cherry tomatoes, cucumber, and red bell pepper, topped with beautifully grilled chicken breast and finished with a tangy lemon tahini dressing. Perfectly balanced for a light yet satisfying lunch.

NUTRITION

407kcal
Protein
44.3g
Fat
18.8g
Carbs
17.1g

SERVINGS

1 serving

INGREDIENTS

4.3 oz Chicken Breast (122g)

2 cups Mixed Salad Greens (85g)

0.5 cup Cherry Tomatoes (75g)

0.5 cup Cucumber (52g)

0.5 cup Red Bell Pepper (75g)

1.2 tbsp Tahini (18g)

1 tbsp Fresh Lemon Juice (15g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F, then allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the salad by mixing the salad greens, cherry tomatoes, cucumber, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together tahini, fresh lemon juice, minced garlic, and olive oil until well combined. If the dressing is too thick, add a splash of water to reach desired consistency.

  • 6

    Slice the grilled chicken and arrange it atop the salad.

  • 7

    Drizzle the lemon tahini dressing over the salad, toss gently, and serve immediately.