YOUR SOLIN GENERATED RECIPE
Grilled Chicken Salad with Crunchy Vegetables and Sunflower Seeds
Enjoy this fresh, crunchy salad featuring delicately grilled chicken breast paired with vibrant mixed vegetables and a sprinkle of sunflower seeds. A dollop of creamy cottage cheese and a drizzle of olive oil completes this light, satisfying meal perfect for a protein-packed lunch.
INGREDIENTS
2 ounces Chicken Breast
1 cup Mixed Salad Vegetables
1 tbsp Sunflower Seeds
1/2 cup Low-Fat Cottage Cheese
1 tsp Extra Virgin Olive Oil
PREPARATION
Preheat the grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs if desired.
Grill the chicken for about 4-5 minutes per side until fully cooked and nicely charred. Allow it to rest for a few minutes before slicing.
While the chicken is grilling, prepare a bowl of mixed salad vegetables by combining chopped lettuce, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.
Add the grilled chicken slices on top of the mixed greens.
Top the salad with sunflower seeds and dollop the low-fat cottage cheese on one side of the plate.
Drizzle with extra virgin olive oil for added flavor and healthy fats.
Toss lightly before serving to blend the flavors, or enjoy the layers as presented.