Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

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

Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

A vibrant and satisfying lunch that celebrates Salvadoran flavors. Tender grilled chicken is paired with a fresh, tangy tomato salsa bursting with hints of lime and cilantro, served alongside perfectly steamed yuca. Every bite offers a delightful contrast of textures and bright, appetizing flavors.

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NUTRITION

389kcal
Protein
37.7g
Fat
4.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Yuca

1 medium Tomato

1 tbsp Red Onion (finely diced)

1 tbsp Lime Juice

1 tbsp Fresh Cilantro (chopped)

½ Jalapeño Pepper (finely chopped)

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 with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, peel and chop the yuca into evenly sized pieces. Steam the yuca in a steamer basket over boiling water for about 20 minutes or until fork-tender.

  • 5

    In a bowl, combine the diced tomato, finely chopped red onion, cilantro, and jalapeño. Add lime juice and a pinch of salt. Mix well to create the tangy tomato salsa.

  • 6

    Once the chicken is grilled and the yuca is tender, plate the chicken topped with a generous spoonful of tomato salsa and serve the steamed yuca on the side.

  • 7

    Enjoy this flavorful Salvadoran-inspired lunch that's balanced in protein and calories.

Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

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

Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Tangy Tomato Salsa and Steamed Yuca

A vibrant and satisfying lunch that celebrates Salvadoran flavors. Tender grilled chicken is paired with a fresh, tangy tomato salsa bursting with hints of lime and cilantro, served alongside perfectly steamed yuca. Every bite offers a delightful contrast of textures and bright, appetizing flavors.

NUTRITION

389kcal
Protein
37.7g
Fat
4.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

100 g Yuca

1 medium Tomato

1 tbsp Red Onion (finely diced)

1 tbsp Lime Juice

1 tbsp Fresh Cilantro (chopped)

½ Jalapeño Pepper (finely chopped)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt and pepper on both sides.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F.

  • 4

    Meanwhile, peel and chop the yuca into evenly sized pieces. Steam the yuca in a steamer basket over boiling water for about 20 minutes or until fork-tender.

  • 5

    In a bowl, combine the diced tomato, finely chopped red onion, cilantro, and jalapeño. Add lime juice and a pinch of salt. Mix well to create the tangy tomato salsa.

  • 6

    Once the chicken is grilled and the yuca is tender, plate the chicken topped with a generous spoonful of tomato salsa and serve the steamed yuca on the side.

  • 7

    Enjoy this flavorful Salvadoran-inspired lunch that's balanced in protein and calories.