Grilled Chicken Breast over Crunchy Garden Salad

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

Grilled Chicken Breast over Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Garden Salad

Grilled chicken breast served over a bed of mixed greens and garden vegetables, finished with a bright and zesty lemon vinaigrette for a refreshing crunch.

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NUTRITION

256kcal
Protein
34.6g
Fat
8.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/4 cup Carrots, shredded

2 medium Radishes, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

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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 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    While the chicken rests, combine the mixed greens, sliced cucumber, shredded carrots, and sliced radishes in a large salad bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 5

    Slice the rested grilled chicken into thin strips.

  • 6

    Toss the garden vegetables with the lemon vinaigrette and top with the warm chicken strips before serving.

Grilled Chicken Breast over Crunchy Garden Salad

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

Grilled Chicken Breast over Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Garden Salad

Grilled chicken breast served over a bed of mixed greens and garden vegetables, finished with a bright and zesty lemon vinaigrette for a refreshing crunch.

NUTRITION

256kcal
Protein
34.6g
Fat
8.6g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

5.1 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cucumber, sliced

1/4 cup Carrots, shredded

2 medium Radishes, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    While the chicken rests, combine the mixed greens, sliced cucumber, shredded carrots, and sliced radishes in a large salad bowl.

  • 4

    In a small jar or bowl, whisk together the olive oil and lemon juice to create a light vinaigrette.

  • 5

    Slice the rested grilled chicken into thin strips.

  • 6

    Toss the garden vegetables with the lemon vinaigrette and top with the warm chicken strips before serving.