Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

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

Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

Juicy grilled chicken breast served over crisp mixed greens, finished with a bright orange-honey vinaigrette and a salty pretzel crunch.

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NUTRITION

372kcal
Protein
48.0g
Fat
10.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 cups Mixed Baby Greens

2 tbsp Fresh Orange Juice

1 tsp Raw Honey

1 tsp Extra Virgin Olive Oil

10g Crushed Salted Pretzels

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juicy.

  • 3

    In a small bowl, whisk together the fresh orange juice, honey, olive oil, and Dijon mustard to create the vinaigrette.

  • 4

    Place the mixed greens in a large bowl and toss lightly with half of the citrus vinaigrette.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the bed of greens.

  • 6

    Drizzle the remaining vinaigrette over the chicken and top with the crushed pretzels for a salty crunch.

Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

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

Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Fresh Mixed Greens and Citrus Vinaigrette

Juicy grilled chicken breast served over crisp mixed greens, finished with a bright orange-honey vinaigrette and a salty pretzel crunch.

NUTRITION

372kcal
Protein
48.0g
Fat
10.9g
Carbs
19.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken Breast

2 cups Mixed Baby Greens

2 tbsp Fresh Orange Juice

1 tsp Raw Honey

1 tsp Extra Virgin Olive Oil

10g Crushed Salted Pretzels

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until fully cooked and juicy.

  • 3

    In a small bowl, whisk together the fresh orange juice, honey, olive oil, and Dijon mustard to create the vinaigrette.

  • 4

    Place the mixed greens in a large bowl and toss lightly with half of the citrus vinaigrette.

  • 5

    Slice the grilled chicken into thin strips and arrange them over the bed of greens.

  • 6

    Drizzle the remaining vinaigrette over the chicken and top with the crushed pretzels for a salty crunch.