Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

A refreshing and crisp salad featuring tender grilled chicken breast, a medley of crunchy vegetables, and a zesty lemon vinaigrette. This light yet satisfying lunch brings together the tang of lemon, the creaminess of avocado, and the natural sweetness of fresh carrots and red bell peppers for a burst of flavor in every bite.

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NUTRITION

313kcal
Protein
18.4g
Fat
18.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast (56g)

1 cup Mixed Salad Greens (50g)

1/2 cup Cucumber Slices (52g)

1/2 cup Red Bell Pepper Slices (46g)

1/2 cup Shredded Carrot (55g)

1/4 Avocado (50g)

2 tsp Extra Virgin Olive Oil (10g)

1 tbsp Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat.

  • 2

    Season the 2 oz chicken breast lightly with salt and pepper, and grill until cooked through, about 3-4 minutes per side. Let it rest before slicing.

  • 3

    In a large bowl, combine the mixed salad greens, cucumber slices, red bell pepper, and shredded carrots.

  • 4

    Dice the quarter avocado and add it to the bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice, adding a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and place over the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

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

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Crunchy Vegetables and Lemon Vinaigrette

A refreshing and crisp salad featuring tender grilled chicken breast, a medley of crunchy vegetables, and a zesty lemon vinaigrette. This light yet satisfying lunch brings together the tang of lemon, the creaminess of avocado, and the natural sweetness of fresh carrots and red bell peppers for a burst of flavor in every bite.

NUTRITION

313kcal
Protein
18.4g
Fat
18.3g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Grilled Chicken Breast (56g)

1 cup Mixed Salad Greens (50g)

1/2 cup Cucumber Slices (52g)

1/2 cup Red Bell Pepper Slices (46g)

1/2 cup Shredded Carrot (55g)

1/4 Avocado (50g)

2 tsp Extra Virgin Olive Oil (10g)

1 tbsp Lemon Juice (15g)

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat.

  • 2

    Season the 2 oz chicken breast lightly with salt and pepper, and grill until cooked through, about 3-4 minutes per side. Let it rest before slicing.

  • 3

    In a large bowl, combine the mixed salad greens, cucumber slices, red bell pepper, and shredded carrots.

  • 4

    Dice the quarter avocado and add it to the bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and lemon juice, adding a pinch of salt and pepper to taste.

  • 6

    Slice the grilled chicken breast and place over the salad.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients.

  • 8

    Serve immediately and enjoy a refreshing, nutrient-packed lunch.