Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

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

Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

Savor a light and refreshing salad featuring tender grilled chicken breast tossed with crisp leafy greens and lightly roasted eggplant. Enhanced with a zesty lemon-olive oil dressing, this dish offers a perfect balance of flavors and textures ideal for a nutritious, mid-day meal.

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NUTRITION

374kcal
Protein
42.3g
Fat
18.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces grilled chicken breast

2 cups mixed leafy greens

1/2 cup roasted eggplant (chopped)

3 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow to rest briefly before slicing.

  • 3

    While the chicken is grilling, dice the eggplant and roast it in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized. Alternatively, you can grill the eggplant slices and chop them once softened.

  • 4

    In a large bowl, combine the mixed leafy greens with the chopped roasted eggplant.

  • 5

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast into strips and place on top of the greens and eggplant. Drizzle the dressing over the salad.

  • 7

    Toss gently to combine all the ingredients. Serve immediately and enjoy your nutritious, flavor-packed lunch.

Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

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

Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Leafy Greens and Chopped Eggplant

Savor a light and refreshing salad featuring tender grilled chicken breast tossed with crisp leafy greens and lightly roasted eggplant. Enhanced with a zesty lemon-olive oil dressing, this dish offers a perfect balance of flavors and textures ideal for a nutritious, mid-day meal.

NUTRITION

374kcal
Protein
42.3g
Fat
18.4g
Carbs
10.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces grilled chicken breast

2 cups mixed leafy greens

1/2 cup roasted eggplant (chopped)

3 tsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Allow to rest briefly before slicing.

  • 3

    While the chicken is grilling, dice the eggplant and roast it in a preheated oven at 400°F for about 15 minutes until tender and slightly caramelized. Alternatively, you can grill the eggplant slices and chop them once softened.

  • 4

    In a large bowl, combine the mixed leafy greens with the chopped roasted eggplant.

  • 5

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice with a pinch of salt and pepper.

  • 6

    Slice the grilled chicken breast into strips and place on top of the greens and eggplant. Drizzle the dressing over the salad.

  • 7

    Toss gently to combine all the ingredients. Serve immediately and enjoy your nutritious, flavor-packed lunch.