Grilled Chicken Thigh Salad with Avocado and Mixed Greens

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

Grilled Chicken Thigh Salad with Avocado and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Avocado and Mixed Greens

Tender chicken thighs grilled with lemon and herbs, served over a bed of mixed greens and blanched green beans with buttery avocado.

Try 7 days free, then $12.99 / mo.

NUTRITION

463kcal
Protein
36.5g
Fat
31g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

2 cups Mixed Greens

0.5 medium Avocado

0.5 cup Green Beans

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or cast-iron skillet over medium-high heat.

  • 2

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

  • 3

    Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Steam or blanch the green beans for 3 minutes until tender-crisp, then shock in cold water to maintain color.

  • 5

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

  • 6

    Arrange the mixed greens and green beans in a bowl, top with sliced chicken and avocado, and drizzle with the dressing.

Grilled Chicken Thigh Salad with Avocado and Mixed Greens

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

Grilled Chicken Thigh Salad with Avocado and Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Avocado and Mixed Greens

Tender chicken thighs grilled with lemon and herbs, served over a bed of mixed greens and blanched green beans with buttery avocado.

NUTRITION

463kcal
Protein
36.5g
Fat
31g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless Skinless Chicken Thighs

2 cups Mixed Greens

0.5 medium Avocado

0.5 cup Green Beans

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat a grill or cast-iron skillet over medium-high heat.

  • 2

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

  • 3

    Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Steam or blanch the green beans for 3 minutes until tender-crisp, then shock in cold water to maintain color.

  • 5

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

  • 6

    Arrange the mixed greens and green beans in a bowl, top with sliced chicken and avocado, and drizzle with the dressing.