Grilled Chicken Salad with Artichokes and Snap Peas

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

Grilled Chicken Salad with Artichokes and Snap Peas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Artichokes and Snap Peas

Enjoy a vibrant, nutrient-packed salad featuring juicy grilled chicken paired with tender artichoke hearts, crisp snap peas, and sweet bell peppers, all lightly tossed in fresh mixed greens and finished with a drizzle of olive oil and a sprinkle of tangy feta cheese and creamy avocado.

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NUTRITION

440kcal
Protein
41.5g
Fat
21.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Artichoke Hearts (canned, drained)

1/2 cup Snap Peas

1/2 medium Bell Pepper

1 cup Mixed Greens

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

1/4 portion Avocado

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the 5 oz chicken breast with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side or until fully cooked and nicely charred.

  • 3

    While the chicken cooks, slice the bell pepper into thin strips and prepare the mixed greens in a large salad bowl.

  • 4

    Add the artichoke hearts and snap peas to the greens, gently tossing to combine.

  • 5

    Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Arrange the grilled chicken strips over the salad, then sprinkle crumbled feta cheese on top.

  • 7

    Dice the avocado into small pieces and lightly mix into the salad or layer on top.

  • 8

    Drizzle with a teaspoon of extra virgin olive oil for a subtle, rich finish, and season with additional salt and pepper as desired.

  • 9

    Toss everything lightly and serve immediately.

Grilled Chicken Salad with Artichokes and Snap Peas

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

Grilled Chicken Salad with Artichokes and Snap Peas

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Artichokes and Snap Peas

Enjoy a vibrant, nutrient-packed salad featuring juicy grilled chicken paired with tender artichoke hearts, crisp snap peas, and sweet bell peppers, all lightly tossed in fresh mixed greens and finished with a drizzle of olive oil and a sprinkle of tangy feta cheese and creamy avocado.

NUTRITION

440kcal
Protein
41.5g
Fat
21.4g
Carbs
21.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Artichoke Hearts (canned, drained)

1/2 cup Snap Peas

1/2 medium Bell Pepper

1 cup Mixed Greens

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

1/4 portion Avocado

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the 5 oz chicken breast with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side or until fully cooked and nicely charred.

  • 3

    While the chicken cooks, slice the bell pepper into thin strips and prepare the mixed greens in a large salad bowl.

  • 4

    Add the artichoke hearts and snap peas to the greens, gently tossing to combine.

  • 5

    Once cooked, let the chicken rest for a few minutes before slicing it into strips.

  • 6

    Arrange the grilled chicken strips over the salad, then sprinkle crumbled feta cheese on top.

  • 7

    Dice the avocado into small pieces and lightly mix into the salad or layer on top.

  • 8

    Drizzle with a teaspoon of extra virgin olive oil for a subtle, rich finish, and season with additional salt and pepper as desired.

  • 9

    Toss everything lightly and serve immediately.