Grilled Chicken Cutlets with Lettuce and Potato Salad

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

Grilled Chicken Cutlets with Lettuce and Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Cutlets with Lettuce and Potato Salad

Enjoy a light yet satisfying lunch of grilled chicken cutlets served atop a bed of fresh lettuce and complemented by a creamy potato salad. The dish balances lean protein, tender potatoes, and a touch of creamy avocado in a harmonious medley of textures and flavors.

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NUTRITION

439kcal
Protein
38.1g
Fat
20g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Cutlet

1 medium Small Potato

1 large Egg, hard-boiled

1/4 Avocado

1 cup Romaine Lettuce

1 tsp Extra-Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the chicken cutlets with salt and pepper.

  • 2

    Grill the chicken cutlets for about 5-6 minutes on each side or until the internal temperature reaches 165°F. Remove and let rest.

  • 3

    While the chicken is grilling, boil the small potato until tender. Once cooked, roughly chop it into bite-sized pieces.

  • 4

    Peel and chop the hard-boiled egg and gently mix it with the chopped potato.

  • 5

    In a small bowl, combine the olive oil and Greek yogurt with a pinch of salt and pepper to create a light dressing for the potato salad.

  • 6

    Toss the potato and egg mixture with the dressing. Gently fold in diced avocado to finish the salad.

  • 7

    Arrange a bed of romaine lettuce on your plate, then spoon the potato salad over the lettuce.

  • 8

    Slice the grilled chicken cutlets and place them on top of the salad. Serve immediately.

Grilled Chicken Cutlets with Lettuce and Potato Salad

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

Grilled Chicken Cutlets with Lettuce and Potato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Cutlets with Lettuce and Potato Salad

Enjoy a light yet satisfying lunch of grilled chicken cutlets served atop a bed of fresh lettuce and complemented by a creamy potato salad. The dish balances lean protein, tender potatoes, and a touch of creamy avocado in a harmonious medley of textures and flavors.

NUTRITION

439kcal
Protein
38.1g
Fat
20g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Cutlet

1 medium Small Potato

1 large Egg, hard-boiled

1/4 Avocado

1 cup Romaine Lettuce

1 tsp Extra-Virgin Olive Oil

1 tbsp Nonfat Greek Yogurt

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat. Season the chicken cutlets with salt and pepper.

  • 2

    Grill the chicken cutlets for about 5-6 minutes on each side or until the internal temperature reaches 165°F. Remove and let rest.

  • 3

    While the chicken is grilling, boil the small potato until tender. Once cooked, roughly chop it into bite-sized pieces.

  • 4

    Peel and chop the hard-boiled egg and gently mix it with the chopped potato.

  • 5

    In a small bowl, combine the olive oil and Greek yogurt with a pinch of salt and pepper to create a light dressing for the potato salad.

  • 6

    Toss the potato and egg mixture with the dressing. Gently fold in diced avocado to finish the salad.

  • 7

    Arrange a bed of romaine lettuce on your plate, then spoon the potato salad over the lettuce.

  • 8

    Slice the grilled chicken cutlets and place them on top of the salad. Serve immediately.