Name: Grilled Chicken Breast with Raw Veggie Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Chicken Breast; 2.5 tsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 0.5 cup Cherry Tomatoes; 0.5 cup Cucumber; 0.5 cup Red Bell Pepper; 0.5 tbsp Hemp Hearts; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Raw Veggie Salad and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Raw Veggie Salad and Lemon Vinaigrette

Grilled lemon-marinated chicken breast served over a crisp medley of raw garden vegetables tossed in a bright citrus vinaigrette.

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NUTRITION

Protein

32.2g

Fat

16.6g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Chicken Breast

2.5 tsp Extra Virgin Olive Oil

2 cups Mixed Greens

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

0.5 cup Red Bell Pepper

0.5 tbsp Hemp Hearts

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Whisk the lemon juice, olive oil, and Dijon mustard in a small bowl to create the vinaigrette.
2
Season the chicken breast with salt, pepper, and one teaspoon of the prepared vinaigrette.
3
Grill the chicken over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.
4
While the chicken rests, slice the cucumber, halved the cherry tomatoes, and dice the red bell pepper.
5
In a large bowl, combine the mixed greens and the chopped raw vegetables.
6
Drizzle the remaining vinaigrette over the salad and toss gently to coat.
7
Slice the grilled chicken into thin strips and place them on top of the salad bed.
8
Sprinkle with hemp hearts for a nutty finish and extra healthy fats.