Name: Grilled Lemongrass Chicken Salad with Pickled Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 1 tbsp minced Lemongrass; 2 tbsp Rice Vinegar; 0.5 cup sliced Cucumber; 0.25 cup shredded Carrots; 2 cups Mixed Greens; 1 tsp Fish Sauce; 1 clove minced Garlic

Grilled Lemongrass Chicken Salad with Pickled Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Lemongrass Chicken Salad with Pickled Vegetables

Grilled chicken breast marinated in lemongrass and ginger, served over fresh greens with tangy pickled vegetables.

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NUTRITION

Protein

36.5g

Fat

2.6g

Carbs

9.4g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1 tbsp minced Lemongrass

2 tbsp Rice Vinegar

0.5 cup sliced Cucumber

0.25 cup shredded Carrots

2 cups Mixed Greens

1 tsp Fish Sauce

1 clove minced Garlic

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PREPARATION

1
Mince the lemongrass and garlic finely.
2
Marinate the chicken breast with the lemongrass, garlic, and fish sauce for at least 20 minutes.
3
Thinly slice the cucumbers and carrots into matchsticks.
4
Toss the sliced vegetables with rice vinegar and a pinch of sea salt, allowing them to sit and pickle while the chicken cooks.
5
Grill the chicken breast over medium-high heat for 6-7 minutes per side or until fully cooked and lightly charred.
6
Slice the chicken into strips and serve over a bed of mixed greens, topped with the tangy pickled vegetables.