Grilled Chicken Breast with Crisp Romaine and Tomato Salad

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

Grilled Chicken Breast with Crisp Romaine and Tomato Salad

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.

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NUTRITION

310kcal
Protein
36.0g
Fat
13.5g
Carbs
10.5g

SERVINGS

1 serving

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

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PREPARATION

  • 1

    Whisk together one teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and coat thoroughly with the marinade.

  • 3

    Allow the chicken to marinate for at least 15 minutes in the refrigerator.

  • 4

    Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil if necessary.

  • 5

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 6

    While the chicken is grilling, chop the romaine lettuce and halve the cherry tomatoes.

  • 7

    In a large bowl, whisk together the remaining teaspoon of olive oil and balsamic vinegar to create the dressing.

  • 8

    Toss the romaine and tomatoes in the dressing until evenly coated.

  • 9

    Slice the grilled chicken into strips and arrange them over the salad.

Grilled Chicken Breast with Crisp Romaine and Tomato Salad

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

Grilled Chicken Breast with Crisp Romaine and Tomato Salad

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.

NUTRITION

310kcal
Protein
36.0g
Fat
13.5g
Carbs
10.5g

SERVINGS

1 serving

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

  • 1

    Whisk together one teaspoon of olive oil, lemon juice, and dried oregano in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and coat thoroughly with the marinade.

  • 3

    Allow the chicken to marinate for at least 15 minutes in the refrigerator.

  • 4

    Preheat a grill or grill pan over medium-high heat and lightly grease with a small amount of oil if necessary.

  • 5

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 6

    While the chicken is grilling, chop the romaine lettuce and halve the cherry tomatoes.

  • 7

    In a large bowl, whisk together the remaining teaspoon of olive oil and balsamic vinegar to create the dressing.

  • 8

    Toss the romaine and tomatoes in the dressing until evenly coated.

  • 9

    Slice the grilled chicken into strips and arrange them over the salad.