Grilled Chicken Breast with Mixed Greens Salad

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

Grilled Chicken Breast with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad

Grilled chicken breast seasoned with lemon and herbs, served over a bed of mixed greens and fresh vegetables with a bright, zesty vinaigrette.

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NUTRITION

184kcal
Protein
15.8g
Fat
10.9g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 cup sliced Cucumber

4 Cherry Tomatoes

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked.

  • 3

    Let the chicken rest for 3 minutes, then slice into thin strips.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 5

    In a large bowl, toss the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 6

    Drizzle the dressing over the salad and top with the warm grilled chicken strips.

Grilled Chicken Breast with Mixed Greens Salad

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

Grilled Chicken Breast with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad

Grilled chicken breast seasoned with lemon and herbs, served over a bed of mixed greens and fresh vegetables with a bright, zesty vinaigrette.

NUTRITION

184kcal
Protein
15.8g
Fat
10.9g
Carbs
6.2g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/4 cup sliced Cucumber

4 Cherry Tomatoes

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side until fully cooked.

  • 3

    Let the chicken rest for 3 minutes, then slice into thin strips.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt to create the dressing.

  • 5

    In a large bowl, toss the mixed greens, sliced cucumber, and halved cherry tomatoes.

  • 6

    Drizzle the dressing over the salad and top with the warm grilled chicken strips.