Grilled Chicken Breast with Crunchy Oat-Crusted Salad

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

Grilled Chicken Breast with Crunchy Oat-Crusted Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Oat-Crusted Salad

Enjoy a vibrant and satisfying lunch featuring a perfectly grilled chicken breast paired with a fresh mix of baby spinach, red bell pepper, and shredded carrot. Topped with a crunchy toasted oat mixture and a hint of crumbled feta, all lightly dressed in olive oil, this plate delivers an enjoyable blend of textures and Mediterranean-inspired flavors.

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NUTRITION

397kcal
Protein
41g
Fat
16.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Baby Spinach

1/4 cup Red Bell Pepper, chopped

1/4 cup shredded Carrot

1/3 cup Rolled Oats

1/2 tablespoon Olive Oil

2 tablespoons Crumbled Feta Cheese

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken is resting, toast the rolled oats in a dry skillet over medium heat for 3-4 minutes until they become lightly golden and crisp, stirring frequently.

  • 5

    In a large bowl, combine the baby spinach, chopped red bell pepper, and shredded carrot.

  • 6

    Drizzle olive oil over the salad and toss to coat evenly.

  • 7

    Sprinkle the toasted oats and crumbled feta cheese over the salad for an added crunch and creamy contrast.

  • 8

    Slice the grilled chicken into strips and arrange on top of the salad.

  • 9

    Serve immediately and enjoy your balanced, protein-rich lunch.

Grilled Chicken Breast with Crunchy Oat-Crusted Salad

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

Grilled Chicken Breast with Crunchy Oat-Crusted Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Oat-Crusted Salad

Enjoy a vibrant and satisfying lunch featuring a perfectly grilled chicken breast paired with a fresh mix of baby spinach, red bell pepper, and shredded carrot. Topped with a crunchy toasted oat mixture and a hint of crumbled feta, all lightly dressed in olive oil, this plate delivers an enjoyable blend of textures and Mediterranean-inspired flavors.

NUTRITION

397kcal
Protein
41g
Fat
16.9g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 ounces Baby Spinach

1/4 cup Red Bell Pepper, chopped

1/4 cup shredded Carrot

1/3 cup Rolled Oats

1/2 tablespoon Olive Oil

2 tablespoons Crumbled Feta Cheese

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the chicken is resting, toast the rolled oats in a dry skillet over medium heat for 3-4 minutes until they become lightly golden and crisp, stirring frequently.

  • 5

    In a large bowl, combine the baby spinach, chopped red bell pepper, and shredded carrot.

  • 6

    Drizzle olive oil over the salad and toss to coat evenly.

  • 7

    Sprinkle the toasted oats and crumbled feta cheese over the salad for an added crunch and creamy contrast.

  • 8

    Slice the grilled chicken into strips and arrange on top of the salad.

  • 9

    Serve immediately and enjoy your balanced, protein-rich lunch.