Grilled Chicken Pasta Salad with Leafy Greens

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

Grilled Chicken Pasta Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Leafy Greens

Savor a light yet satisfying lunch featuring tender grilled chicken, al dente whole wheat pasta, and crisp leafy greens, all tossed together with a refreshing medley of cherry tomatoes and cucumber. A delicate drizzle of olive oil dressing and a side of whole grain bread complete this vibrant, nutrient-packed meal.

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NUTRITION

442kcal
Protein
32.1g
Fat
8.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (raw)

2 oz Whole Wheat Pasta (dry)

2 cups Mixed Leafy Greens

4 medium Cherry Tomatoes

1/2 cup Cucumber Slices

1 large egg white (approx half egg)

3 tsp Extra Virgin Olive Oil

1 slice Whole Grain Bread

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PREPARATION

  • 1

    Start by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside to cool slightly.

  • 2

    Season the chicken breast lightly with salt and pepper. Heat a grill pan over medium-high heat and grill the chicken for 4-5 minutes per side or until fully cooked. Allow it to rest briefly, then slice into strips.

  • 3

    In a large bowl, combine the mixed leafy greens, halved cherry tomatoes, and cucumber slices.

  • 4

    Prepare the dressing by whisking the extra virgin olive oil with a pinch of salt and pepper. Drizzle over the greens and toss gently.

  • 5

    Add the cooled pasta and sliced grilled chicken to the bowl. Lightly mix to distribute all ingredients evenly.

  • 6

    For an extra protein accent, carefully add the egg white (or drizzle over if preferred) and gently fold it in.

  • 7

    Serve the pasta salad with a side of whole grain bread to complete the meal. Enjoy your balanced and refreshing lunch!

Grilled Chicken Pasta Salad with Leafy Greens

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

Grilled Chicken Pasta Salad with Leafy Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Pasta Salad with Leafy Greens

Savor a light yet satisfying lunch featuring tender grilled chicken, al dente whole wheat pasta, and crisp leafy greens, all tossed together with a refreshing medley of cherry tomatoes and cucumber. A delicate drizzle of olive oil dressing and a side of whole grain bread complete this vibrant, nutrient-packed meal.

NUTRITION

442kcal
Protein
32.1g
Fat
8.5g
Carbs
61.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Chicken Breast (raw)

2 oz Whole Wheat Pasta (dry)

2 cups Mixed Leafy Greens

4 medium Cherry Tomatoes

1/2 cup Cucumber Slices

1 large egg white (approx half egg)

3 tsp Extra Virgin Olive Oil

1 slice Whole Grain Bread

PREPARATION

  • 1

    Start by cooking the whole wheat pasta according to package instructions until al dente. Drain and set aside to cool slightly.

  • 2

    Season the chicken breast lightly with salt and pepper. Heat a grill pan over medium-high heat and grill the chicken for 4-5 minutes per side or until fully cooked. Allow it to rest briefly, then slice into strips.

  • 3

    In a large bowl, combine the mixed leafy greens, halved cherry tomatoes, and cucumber slices.

  • 4

    Prepare the dressing by whisking the extra virgin olive oil with a pinch of salt and pepper. Drizzle over the greens and toss gently.

  • 5

    Add the cooled pasta and sliced grilled chicken to the bowl. Lightly mix to distribute all ingredients evenly.

  • 6

    For an extra protein accent, carefully add the egg white (or drizzle over if preferred) and gently fold it in.

  • 7

    Serve the pasta salad with a side of whole grain bread to complete the meal. Enjoy your balanced and refreshing lunch!