Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

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

Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

Savor a harmonious blend of smoky grilled chicken, a tangy pickled vegetable salad, and the rich creaminess of cheddar cheese, accented by a subtle yogurt dressing. This dish marries simplicity with robust flavors, perfect for a light yet satisfying lunch.

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NUTRITION

392kcal
Protein
49.3g
Fat
18g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1 ounce Cheddar Cheese

1/4 cup Pickled Vegetable Mix

1 tablespoon Plain Nonfat Yogurt

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the egg by placing it in cold water, boiling until hard-boiled (approximately 9-10 minutes), then cool and peel.

  • 5

    In a bowl, combine the pickled vegetable mix with the plain nonfat yogurt to create a tangy dressing. Stir gently to blend the flavors.

  • 6

    Slice the hard-boiled egg and cheddar cheese into thin pieces.

  • 7

    Assemble the dish by placing the grilled chicken on a plate, topping it with the pickled vegetable salad, and garnishing with slices of egg and cheddar cheese.

  • 8

    Enjoy this balanced, protein-packed lunch with a refreshing twist.

Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

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

Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Pickled Vegetable Salad and Cheddar

Savor a harmonious blend of smoky grilled chicken, a tangy pickled vegetable salad, and the rich creaminess of cheddar cheese, accented by a subtle yogurt dressing. This dish marries simplicity with robust flavors, perfect for a light yet satisfying lunch.

NUTRITION

392kcal
Protein
49.3g
Fat
18g
Carbs
4.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 large Egg

1 ounce Cheddar Cheese

1/4 cup Pickled Vegetable Mix

1 tablespoon Plain Nonfat Yogurt

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and any desired herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the egg by placing it in cold water, boiling until hard-boiled (approximately 9-10 minutes), then cool and peel.

  • 5

    In a bowl, combine the pickled vegetable mix with the plain nonfat yogurt to create a tangy dressing. Stir gently to blend the flavors.

  • 6

    Slice the hard-boiled egg and cheddar cheese into thin pieces.

  • 7

    Assemble the dish by placing the grilled chicken on a plate, topping it with the pickled vegetable salad, and garnishing with slices of egg and cheddar cheese.

  • 8

    Enjoy this balanced, protein-packed lunch with a refreshing twist.