Grilled Chicken and Zucchini Salad with Yogurt Dressing

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

Grilled Chicken and Zucchini Salad with Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Zucchini Salad with Yogurt Dressing

Enjoy a light yet satisfying grilled chicken salad featuring juicy chicken breast atop a medley of grilled zucchini, carrots, and fresh baby spinach. Finished with a tangy nonfat Greek yogurt dressing enhanced by a hint of lemon and extra virgin olive oil, this dish delivers a balanced mix of lean protein and vibrant flavors.

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NUTRITION

454kcal
Protein
42.6g
Fat
24.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 small Carrot

1 cup Baby Spinach

3 tbsp Nonfat Greek Yogurt

20 ml Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Drizzle a portion of the olive oil over it to keep it moist during grilling.

  • 3

    Slice the zucchini into rounds and peel and slice the carrot into thin matchsticks. Toss them lightly with a bit of olive oil, salt, and pepper.

  • 4

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked, and grill the zucchini and carrots for 3-4 minutes per side until tender and grill marks appear.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 6

    Layer the grilled vegetables and baby spinach on a plate. Slice the grilled chicken and place on top.

  • 7

    Drizzle the yogurt dressing evenly over the salad. Optionally, add an extra drizzle of olive oil for richness.

  • 8

    Serve immediately while warm.

Grilled Chicken and Zucchini Salad with Yogurt Dressing

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

Grilled Chicken and Zucchini Salad with Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Zucchini Salad with Yogurt Dressing

Enjoy a light yet satisfying grilled chicken salad featuring juicy chicken breast atop a medley of grilled zucchini, carrots, and fresh baby spinach. Finished with a tangy nonfat Greek yogurt dressing enhanced by a hint of lemon and extra virgin olive oil, this dish delivers a balanced mix of lean protein and vibrant flavors.

NUTRITION

454kcal
Protein
42.6g
Fat
24.5g
Carbs
18.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Zucchini

1 small Carrot

1 cup Baby Spinach

3 tbsp Nonfat Greek Yogurt

20 ml Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper. Drizzle a portion of the olive oil over it to keep it moist during grilling.

  • 3

    Slice the zucchini into rounds and peel and slice the carrot into thin matchsticks. Toss them lightly with a bit of olive oil, salt, and pepper.

  • 4

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked, and grill the zucchini and carrots for 3-4 minutes per side until tender and grill marks appear.

  • 5

    In a small bowl, whisk together the nonfat Greek yogurt, lemon juice, and a pinch of salt and pepper to create the dressing.

  • 6

    Layer the grilled vegetables and baby spinach on a plate. Slice the grilled chicken and place on top.

  • 7

    Drizzle the yogurt dressing evenly over the salad. Optionally, add an extra drizzle of olive oil for richness.

  • 8

    Serve immediately while warm.