Grilled Chicken Breast with Zucchini and Tomato Salad

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

Grilled Chicken Breast with Zucchini and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Zucchini and Tomato Salad

Chicken breast grilled with herbs and served over a zucchini and tomato salad tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

336kcal
Protein
39.8g
Fat
14.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 medium Zucchini

1 medium Tomato

0.5 cup Cucumber

2 cups Romaine Lettuce

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, chop the zucchini, tomato, and cucumber into bite-sized pieces and shred the romaine lettuce.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.

  • 5

    Combine the vegetables in a large bowl and toss with the lemon vinaigrette.

  • 6

    Slice the grilled chicken into strips and place on top of the salad to serve.

Grilled Chicken Breast with Zucchini and Tomato Salad

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

Grilled Chicken Breast with Zucchini and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Zucchini and Tomato Salad

Chicken breast grilled with herbs and served over a zucchini and tomato salad tossed in a bright, zesty lemon vinaigrette.

NUTRITION

336kcal
Protein
39.8g
Fat
14.2g
Carbs
16.9g

SERVINGS

1 serving

INGREDIENTS

5.3 ounces Chicken Breast

1 medium Zucchini

1 medium Tomato

0.5 cup Cucumber

2 cups Romaine Lettuce

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, chop the zucchini, tomato, and cucumber into bite-sized pieces and shred the romaine lettuce.

  • 4

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice.

  • 5

    Combine the vegetables in a large bowl and toss with the lemon vinaigrette.

  • 6

    Slice the grilled chicken into strips and place on top of the salad to serve.