Herb-Grilled Chicken and Crisp Vegetable Salad

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

Herb-Grilled Chicken and Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crisp Vegetable Salad

Savor a refreshing and nutrient-packed salad featuring perfectly herb-grilled chicken paired with a colorful medley of crisp vegetables. This vibrant dish is dressed with a zesty lemon and olive oil vinaigrette, striking the perfect balance between lean protein and a burst of garden-fresh flavors.

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NUTRITION

334kcal
Protein
33.7g
Fat
10g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Romaine Lettuce

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/2 cup sliced Red Bell Pepper

1/4 medium Red Onion (sliced thin)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred along the edges. Once done, allow it to rest for 5 minutes before slicing.

  • 4

    While the chicken rests, prepare the salad: In a large bowl, combine the romaine lettuce, sliced cucumber, cherry tomatoes, red bell pepper, and red onion.

  • 5

    Whisk together lemon juice, olive oil, and a pinch of salt and pepper to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.

  • 7

    Slice the grilled chicken into strips and arrange on top of the salad.

  • 8

    Finish with a garnish of additional fresh herbs and serve immediately.

Herb-Grilled Chicken and Crisp Vegetable Salad

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

Herb-Grilled Chicken and Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crisp Vegetable Salad

Savor a refreshing and nutrient-packed salad featuring perfectly herb-grilled chicken paired with a colorful medley of crisp vegetables. This vibrant dish is dressed with a zesty lemon and olive oil vinaigrette, striking the perfect balance between lean protein and a burst of garden-fresh flavors.

NUTRITION

334kcal
Protein
33.7g
Fat
10g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Romaine Lettuce

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

1/2 cup sliced Red Bell Pepper

1/4 medium Red Onion (sliced thin)

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tbsp Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nicely charred along the edges. Once done, allow it to rest for 5 minutes before slicing.

  • 4

    While the chicken rests, prepare the salad: In a large bowl, combine the romaine lettuce, sliced cucumber, cherry tomatoes, red bell pepper, and red onion.

  • 5

    Whisk together lemon juice, olive oil, and a pinch of salt and pepper to create a light vinaigrette.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.

  • 7

    Slice the grilled chicken into strips and arrange on top of the salad.

  • 8

    Finish with a garnish of additional fresh herbs and serve immediately.