Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

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

Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

Enjoy a vibrant and protein-packed lunch featuring tender grilled chicken breast paired with a refreshing salad of roasted Brussels sprouts and shredded carrots, all drizzled with a tangy lemon-olive oil dressing. This dish balances lean protein with crisp vegetables, offering a delightful medley of flavors and textures for a satisfying meal.

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NUTRITION

452kcal
Protein
45.1g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts (halved)

1 cup shredded Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast generously with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest before slicing.

  • 4

    Meanwhile, toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (204°C) for 15-20 minutes until tender and slightly caramelized, or sauté them in a pan if preferred.

  • 5

    In a bowl, combine the shredded carrot with the roasted Brussels sprouts. Drizzle with lemon juice and a small amount of olive oil if desired, then toss gently.

  • 6

    Slice the grilled chicken breast and arrange over the salad. Serve immediately and enjoy your balanced, protein-packed lunch.

Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

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

Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Carrot and Brussels Sprouts Salad

Enjoy a vibrant and protein-packed lunch featuring tender grilled chicken breast paired with a refreshing salad of roasted Brussels sprouts and shredded carrots, all drizzled with a tangy lemon-olive oil dressing. This dish balances lean protein with crisp vegetables, offering a delightful medley of flavors and textures for a satisfying meal.

NUTRITION

452kcal
Protein
45.1g
Fat
20.2g
Carbs
24.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 cup Brussels Sprouts (halved)

1 cup shredded Carrot

1 tbsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast generously with salt and pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest before slicing.

  • 4

    Meanwhile, toss the halved Brussels sprouts with a drizzle of olive oil, salt, and pepper. Roast in a preheated oven at 400°F (204°C) for 15-20 minutes until tender and slightly caramelized, or sauté them in a pan if preferred.

  • 5

    In a bowl, combine the shredded carrot with the roasted Brussels sprouts. Drizzle with lemon juice and a small amount of olive oil if desired, then toss gently.

  • 6

    Slice the grilled chicken breast and arrange over the salad. Serve immediately and enjoy your balanced, protein-packed lunch.