YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Roasted Carrots and Rucula Salad
Savor this light yet satisfying lunch featuring perfectly grilled chicken breast paired with naturally sweet roasted carrots and a refreshing rucula salad, accented by crumbled feta cheese, a hint of crisp bacon, and a drizzle of extra virgin olive oil. Every bite offers a delightful mix of textures and flavors that is both nutritionally balanced and delicious.
INGREDIENTS
6 oz Chicken Breast
1 medium Carrot
1 cup Rucula (Arugula)
1 slice Bacon
0.5 oz Feta Cheese
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast lightly with salt, pepper, and any desired herbs.
Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Let it rest before slicing.
Meanwhile, preheat your oven to 400°F. Toss the carrot (cut into sticks or rounds) with a tiny drizzle of olive oil, salt, and pepper, then spread on a baking sheet.
Roast the carrots in the oven for about 15-20 minutes until tender and lightly caramelized.
Prepare the rucula salad by combining the fresh rucula with crumbled feta cheese and the cooked, crumbled bacon in a bowl. Drizzle with the remaining olive oil and season lightly.
Plate the sliced grilled chicken alongside the roasted carrots and a generous serving of the rucula salad.
Enjoy your balanced, flavorful lunch!