YOUR SOLIN GENERATED RECIPE
Grilled Chicken Breast with Crisp Romaine and Tomato Salad
Grilled lemon-herb chicken breast served over chopped romaine and vine-ripened tomatoes with a zesty vinaigrette and a refreshing crunch.
INGREDIENTS
5.3 ounces Chicken Breast
2 cups Romaine Lettuce
0.5 cup Cherry Tomatoes
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Balsamic Vinegar
0.5 teaspoon Dried Oregano
PREPARATION
Whisk together one teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.
Place the chicken breast in a shallow dish and coat thoroughly with the marinade.
Allow the chicken to marinate for at least 15 minutes in the refrigerator.
Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil if necessary.
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is grilling, chop the romaine lettuce and halve the cherry tomatoes.
In a large bowl, whisk together the remaining teaspoon of olive oil and balsamic vinegar to create the dressing.
Toss the romaine and tomatoes in the dressing until evenly coated.
Slice the grilled chicken into strips and arrange them over the salad.