Name: Grilled Chicken Salad with Iceberg Lettuce, Carrots, Broccoli, and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 ounces Grilled Chicken Breast; 1 ounce Feta Cheese; 1 cup steamed Broccoli florets; 0.5 cup shredded Carrots; 2 cups chopped Iceberg Lettuce; 5 Cherry Tomatoes; 1 teaspoon Olive Oil; 1 tablespoon Balsamic Vinegar

Grilled Chicken Salad with Iceberg Lettuce, Carrots, Broccoli, and Feta

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Iceberg Lettuce, Carrots, Broccoli, and Feta

Tender grilled chicken breast served over a bed of crisp iceberg lettuce with steamed broccoli and shredded carrots, finished with a sprinkle of salty feta.

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NUTRITION

Protein

35g

Fat

14.8g

Carbs

22.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Grilled Chicken Breast

1 ounce Feta Cheese

1 cup steamed Broccoli florets

0.5 cup shredded Carrots

2 cups chopped Iceberg Lettuce

5 Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Season the chicken breast with a pinch of salt and black pepper.
2
Grill the chicken over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.
3
Steam the broccoli florets for 3-4 minutes until they are bright green and tender-crisp.
4
Roughly chop the iceberg lettuce and place it in a large bowl.
5
Top the lettuce with shredded carrots, halved cherry tomatoes, and the steamed broccoli.
6
Slice the grilled chicken into strips and place them on top of the vegetables.
7
Whisk together the olive oil and balsamic vinegar in a small jar to create the dressing.
8
Drizzle the dressing over the salad and finish with a sprinkle of salty feta cheese.