Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

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

Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

Enjoy a vibrant lunch featuring perfectly grilled, tender chicken breast served atop a bed of crisp mixed greens, juicy cherry tomatoes, and sliced cucumber. The salad is elevated with creamy avocado and a zesty honey mustard vinaigrette, all rounded out with a side of nutritious quinoa for a satisfying and balanced meal.

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NUTRITION

686kcal
Protein
41.5g
Fat
41.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (~156g)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1/4 Avocado

1/2 cup Cooked Quinoa

2 tbsp Olive Oil

2 tsp Honey

2 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for approximately 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    In a small bowl, whisk together olive oil, honey, Dijon mustard, and apple cider vinegar to create the honey mustard vinaigrette.

  • 5

    Drizzle the vinaigrette evenly over the salad and toss to combine.

  • 6

    Slice the grilled chicken breast and arrange on top of the salad, serving alongside the cooked quinoa for a complete meal.

Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

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

Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad and Honey Mustard Vinaigrette

Enjoy a vibrant lunch featuring perfectly grilled, tender chicken breast served atop a bed of crisp mixed greens, juicy cherry tomatoes, and sliced cucumber. The salad is elevated with creamy avocado and a zesty honey mustard vinaigrette, all rounded out with a side of nutritious quinoa for a satisfying and balanced meal.

NUTRITION

686kcal
Protein
41.5g
Fat
41.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast (~156g)

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1/4 Avocado

1/2 cup Cooked Quinoa

2 tbsp Olive Oil

2 tsp Honey

2 tsp Dijon Mustard

1 tsp Apple Cider Vinegar

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt and pepper (optional) and grill for approximately 5-6 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 3

    In a large bowl, combine the mixed greens, cherry tomatoes, sliced cucumber, and diced avocado.

  • 4

    In a small bowl, whisk together olive oil, honey, Dijon mustard, and apple cider vinegar to create the honey mustard vinaigrette.

  • 5

    Drizzle the vinaigrette evenly over the salad and toss to combine.

  • 6

    Slice the grilled chicken breast and arrange on top of the salad, serving alongside the cooked quinoa for a complete meal.