Lemon Herb Grilled Chicken Sandwich with Crispy Greens

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

Lemon Herb Grilled Chicken Sandwich with Crispy Greens

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken Sandwich with Crispy Greens

Savor a vibrant and tangy grilled chicken sandwich lightly marinated in lemon and fresh herbs, nestled between a whole wheat bun and topped with a crisp mix of spinach and crunchy kale chips for an elevated twist on a classic favorite.

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NUTRITION

413kcal
Protein
44.3g
Fat
10.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 cup Baby Spinach

1 cup Kale

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Marinate the chicken breast by mixing lemon juice, fresh herbs, salt, and pepper in a bowl. Coat the chicken evenly and let it rest for at least 15 minutes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side, until fully cooked and slightly charred.

  • 3

    Meanwhile, preheat the oven to 350°F for the crispy kale. Tear the kale into bite-sized pieces, toss with olive oil, a pinch of salt and pepper, and spread evenly on a baking sheet. Bake for 10-12 minutes until crisp.

  • 4

    Toast the whole wheat bun lightly on the grill or in a toaster.

  • 5

    Assemble the sandwich by placing the grilled chicken on the bottom bun, layering with fresh baby spinach, and topping with a generous handful of the crispy kale chips.

  • 6

    Finish with the top bun and serve immediately.

Lemon Herb Grilled Chicken Sandwich with Crispy Greens

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

Lemon Herb Grilled Chicken Sandwich with Crispy Greens

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken Sandwich with Crispy Greens

Savor a vibrant and tangy grilled chicken sandwich lightly marinated in lemon and fresh herbs, nestled between a whole wheat bun and topped with a crisp mix of spinach and crunchy kale chips for an elevated twist on a classic favorite.

NUTRITION

413kcal
Protein
44.3g
Fat
10.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Bun

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 cup Baby Spinach

1 cup Kale

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Marinate the chicken breast by mixing lemon juice, fresh herbs, salt, and pepper in a bowl. Coat the chicken evenly and let it rest for at least 15 minutes.

  • 2

    Preheat the grill or grill pan over medium-high heat. Grill the chicken breast for about 6-7 minutes per side, until fully cooked and slightly charred.

  • 3

    Meanwhile, preheat the oven to 350°F for the crispy kale. Tear the kale into bite-sized pieces, toss with olive oil, a pinch of salt and pepper, and spread evenly on a baking sheet. Bake for 10-12 minutes until crisp.

  • 4

    Toast the whole wheat bun lightly on the grill or in a toaster.

  • 5

    Assemble the sandwich by placing the grilled chicken on the bottom bun, layering with fresh baby spinach, and topping with a generous handful of the crispy kale chips.

  • 6

    Finish with the top bun and serve immediately.