Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

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

Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

Savor the fresh flavors of herb-marinated, juicy chicken paired with crisp, refreshing romaine leaves, creamy crumbled feta, and tangy Kalamata olives. This vibrant salad is lightly dressed with extra virgin olive oil and lemon juice, creating a balanced, satisfying meal perfect for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

348kcal
Protein
40.9g
Fat
17.2g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Extra Virgin Olive Oil

2 cups Romaine Lettuce

1 oz Feta Cheese

5 Kalamata Olives

1 tsp Lemon Juice

Salt and Pepper (to taste)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a shallow dish, combine the extra virgin olive oil, chopped fresh rosemary and thyme (remove leaves from sprigs), lemon juice, salt, and pepper. Mix well to form the marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Allow it to marinate for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Cook the chicken breast for approximately 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken rests, chop the romaine lettuce into bite-sized pieces and place in a bowl. Add crumbled feta cheese and sliced Kalamata olives.

  • 5

    Slice the rested chicken and arrange it over the salad. If desired, drizzle a tiny bit more olive oil and a squeeze of lemon on top for extra brightness.

  • 6

    Toss gently, season with additional salt and pepper if needed, and serve immediately.

Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

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

Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken with Crispy Romaine, Feta, and Olive Salad

Savor the fresh flavors of herb-marinated, juicy chicken paired with crisp, refreshing romaine leaves, creamy crumbled feta, and tangy Kalamata olives. This vibrant salad is lightly dressed with extra virgin olive oil and lemon juice, creating a balanced, satisfying meal perfect for any time of day.

NUTRITION

348kcal
Protein
40.9g
Fat
17.2g
Carbs
5.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

1 tsp Extra Virgin Olive Oil

2 cups Romaine Lettuce

1 oz Feta Cheese

5 Kalamata Olives

1 tsp Lemon Juice

Salt and Pepper (to taste)

PREPARATION

  • 1

    In a shallow dish, combine the extra virgin olive oil, chopped fresh rosemary and thyme (remove leaves from sprigs), lemon juice, salt, and pepper. Mix well to form the marinade.

  • 2

    Place the chicken breast in the marinade, ensuring it is well-coated. Allow it to marinate for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Cook the chicken breast for approximately 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken rests, chop the romaine lettuce into bite-sized pieces and place in a bowl. Add crumbled feta cheese and sliced Kalamata olives.

  • 5

    Slice the rested chicken and arrange it over the salad. If desired, drizzle a tiny bit more olive oil and a squeeze of lemon on top for extra brightness.

  • 6

    Toss gently, season with additional salt and pepper if needed, and serve immediately.