YOUR SOLIN GENERATED RECIPE
Zesty Grilled Chicken and Crunchy Vegetable Salad
Grilled chicken breast served over a bed of crisp garden vegetables and tossed in a zesty, bright lemon-herb vinaigrette.
INGREDIENTS
5.5 oz chicken breast
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp raw honey
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
2 cup mixed greens
0.5 cup cucumber
0.5 cup red bell pepper
0.25 cup shredded carrots
0.25 whole avocado
PREPARATION
In a small bowl, whisk together 0.25 tbsp of the olive oil, 0.5 tbsp of the lemon juice, oregano, sea salt, and black pepper to create a marinade.
Coat the chicken breast in the marinade and let sit for 10 minutes, then grill over medium-high heat for 6-7 minutes per side until cooked through.
While the chicken rests, whisk the remaining 0.25 tbsp olive oil, 0.5 tbsp lemon juice, and honey in a large bowl to create the dressing.
Add the mixed greens, sliced cucumber, chopped red bell pepper, and shredded carrots to the dressing bowl and toss until evenly coated.
Slice the grilled chicken into strips and place on top of the salad along with the sliced avocado before serving.