Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

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

Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

Enjoy a bright and flavorful meal featuring juicy grilled chicken marinated in lemon and oregano, paired with tangy crumbled feta and a refreshing medley of crisp vegetables tossed in a light olive oil dressing. This dish balances lean protein with vibrant, garden-fresh ingredients and a satisfying touch of whole grains.

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NUTRITION

436kcal
Protein
40.8g
Fat
16.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Feta Cheese

1/2 cup Cucumber (sliced)

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    In a small bowl, mix the lemon juice, dried oregano, and a pinch of salt and pepper. Coat the chicken breast in the marinade and let it sit for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the salad by slicing the cucumber, halving the cherry tomatoes, and dicing the red bell pepper. Toss the vegetables gently in a bowl with the extra virgin olive oil, a splash of lemon juice, and a pinch of salt and pepper.

  • 4

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 5

    Plate the mixed vegetables over a bed of cooked quinoa, top with the grilled chicken slices, and finish with crumbled feta cheese.

  • 6

    Serve immediately and enjoy a nutritious, balanced meal.

Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

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

Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Lemon Oregano Grilled Chicken with Feta and Crisp Vegetable Salad

Enjoy a bright and flavorful meal featuring juicy grilled chicken marinated in lemon and oregano, paired with tangy crumbled feta and a refreshing medley of crisp vegetables tossed in a light olive oil dressing. This dish balances lean protein with vibrant, garden-fresh ingredients and a satisfying touch of whole grains.

NUTRITION

436kcal
Protein
40.8g
Fat
16.2g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Feta Cheese

1/2 cup Cucumber (sliced)

1/2 cup Cherry Tomatoes

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    In a small bowl, mix the lemon juice, dried oregano, and a pinch of salt and pepper. Coat the chicken breast in the marinade and let it sit for at least 15 minutes.

  • 2

    Preheat your grill or grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, prepare the salad by slicing the cucumber, halving the cherry tomatoes, and dicing the red bell pepper. Toss the vegetables gently in a bowl with the extra virgin olive oil, a splash of lemon juice, and a pinch of salt and pepper.

  • 4

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 5

    Plate the mixed vegetables over a bed of cooked quinoa, top with the grilled chicken slices, and finish with crumbled feta cheese.

  • 6

    Serve immediately and enjoy a nutritious, balanced meal.