Grilled Chicken Breast with Mixed Greens Salad

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

Grilled Chicken Breast with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad

Grilled chicken breast and garden vegetables served over a bed of mixed greens with a splash of zesty lemon vinaigrette.

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NUTRITION

158kcal
Protein
17.8g
Fat
6.6g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

2 cups Mixed Greens

4 Cherry Tomatoes

1/4 cup sliced Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the heat and let it rest for 3 minutes to keep it juicy, then slice into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Whisk together the extra virgin olive oil and the remaining lemon juice in a small jar or bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the vegetables, toss gently to coat, and top with the warm grilled chicken slices.

Grilled Chicken Breast with Mixed Greens Salad

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

Grilled Chicken Breast with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens Salad

Grilled chicken breast and garden vegetables served over a bed of mixed greens with a splash of zesty lemon vinaigrette.

NUTRITION

158kcal
Protein
17.8g
Fat
6.6g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

1.8 oz Grilled Chicken Breast

2 cups Mixed Greens

4 Cherry Tomatoes

1/4 cup sliced Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Season the chicken breast with sea salt, black pepper, and a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 5-6 minutes per side until the internal temperature reaches 165°F.

  • 3

    Remove the chicken from the heat and let it rest for 3 minutes to keep it juicy, then slice into thin strips.

  • 4

    In a large salad bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumbers.

  • 5

    Whisk together the extra virgin olive oil and the remaining lemon juice in a small jar or bowl to create the vinaigrette.

  • 6

    Drizzle the dressing over the vegetables, toss gently to coat, and top with the warm grilled chicken slices.