Grilled Chicken Breast with Shaved Brussels Sprouts Salad

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

Grilled Chicken Breast with Shaved Brussels Sprouts Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Shaved Brussels Sprouts Salad

Tender grilled chicken breast served over a bed of thinly shaved Brussels sprouts tossed in a zesty lemon-Dijon vinaigrette and topped with toasted almond slivers.

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NUTRITION

293kcal
Protein
37.4g
Fat
11.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

1.5 cups Shaved Brussels Sprouts

1 tsp Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Pound the chicken breast to an even thickness and season with sea salt and black pepper.

  • 2

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

  • 3

    Use a mandoline or a sharp knife to thinly shave the Brussels sprouts into a large mixing bowl.

  • 4

    In a small jar, whisk together the lemon juice, Dijon mustard, and olive oil until emulsified.

  • 5

    Pour the dressing over the sprouts and toss thoroughly to ensure every leaf is coated.

  • 6

    Slice the grilled chicken into strips and place them atop the salad, finishing with a sprinkle of toasted almonds.

Grilled Chicken Breast with Shaved Brussels Sprouts Salad

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

Grilled Chicken Breast with Shaved Brussels Sprouts Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Shaved Brussels Sprouts Salad

Tender grilled chicken breast served over a bed of thinly shaved Brussels sprouts tossed in a zesty lemon-Dijon vinaigrette and topped with toasted almond slivers.

NUTRITION

293kcal
Protein
37.4g
Fat
11.4g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

1.5 cups Shaved Brussels Sprouts

1 tsp Olive Oil

1 tbsp Sliced Almonds

1 tbsp Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Pound the chicken breast to an even thickness and season with sea salt and black pepper.

  • 2

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

  • 3

    Use a mandoline or a sharp knife to thinly shave the Brussels sprouts into a large mixing bowl.

  • 4

    In a small jar, whisk together the lemon juice, Dijon mustard, and olive oil until emulsified.

  • 5

    Pour the dressing over the sprouts and toss thoroughly to ensure every leaf is coated.

  • 6

    Slice the grilled chicken into strips and place them atop the salad, finishing with a sprinkle of toasted almonds.