Grilled Chicken Breast with Crunchy Vegetable Salad

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

Grilled Chicken Breast with Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad

Savor a lean grilled chicken breast paired with a refreshing, colorful medley of crunchy vegetables. This vibrant salad features crisp mixed greens, cucumber, bell pepper, cherry tomatoes, and carrots, lightly dressed with a tangy balsamic-lemon vinaigrette and a hint of olive oil, creating a balanced dish that satisfies both protein needs and calorie goals.

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NUTRITION

281kcal
Protein
41.4g
Fat
8.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Greens (30g)

1/2 cup Sliced Cucumber (52g)

1/2 cup Sliced Bell Pepper (75g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Shredded Carrots (25g)

1 tbsp Balsamic Vinegar (16g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs (optional).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining mixed greens, sliced cucumber, bell pepper, cherry tomatoes, and shredded carrots in a bowl.

  • 5

    In a small bowl, whisk together balsamic vinegar, lemon juice, and olive oil to create a light vinaigrette dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat evenly.

  • 7

    Slice the grilled chicken and serve atop or alongside the fresh, crunchy vegetable salad.

Grilled Chicken Breast with Crunchy Vegetable Salad

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

Grilled Chicken Breast with Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad

Savor a lean grilled chicken breast paired with a refreshing, colorful medley of crunchy vegetables. This vibrant salad features crisp mixed greens, cucumber, bell pepper, cherry tomatoes, and carrots, lightly dressed with a tangy balsamic-lemon vinaigrette and a hint of olive oil, creating a balanced dish that satisfies both protein needs and calorie goals.

NUTRITION

281kcal
Protein
41.4g
Fat
8.7g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Mixed Greens (30g)

1/2 cup Sliced Cucumber (52g)

1/2 cup Sliced Bell Pepper (75g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup Shredded Carrots (25g)

1 tbsp Balsamic Vinegar (16g)

1 tbsp Lemon Juice (15g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly oil the grates.

  • 2

    Season the chicken breast with salt, pepper, and your choice of herbs (optional).

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the salad by combining mixed greens, sliced cucumber, bell pepper, cherry tomatoes, and shredded carrots in a bowl.

  • 5

    In a small bowl, whisk together balsamic vinegar, lemon juice, and olive oil to create a light vinaigrette dressing.

  • 6

    Drizzle the dressing over the salad and toss gently to coat evenly.

  • 7

    Slice the grilled chicken and serve atop or alongside the fresh, crunchy vegetable salad.