Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

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

Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

Grilled chicken breast served over a bed of crisp romaine and juicy cherry tomatoes, finished with a bright lemon-olive oil vinaigrette and a pinch of flaky sea salt.

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NUTRITION

277kcal
Protein
24.2g
Fat
16.6g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 cups Romaine Lettuce

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, wash and chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

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

  • 5

    Toss the romaine, tomatoes, and sliced cucumbers in a large bowl with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad, finishing with an extra crack of black pepper.

Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

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

Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Cherry Tomatoes

Grilled chicken breast served over a bed of crisp romaine and juicy cherry tomatoes, finished with a bright lemon-olive oil vinaigrette and a pinch of flaky sea salt.

NUTRITION

277kcal
Protein
24.2g
Fat
16.6g
Carbs
8.9g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Chicken Breast

2 cups Romaine Lettuce

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with sea salt and black pepper on both sides.

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, wash and chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

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

  • 5

    Toss the romaine, tomatoes, and sliced cucumbers in a large bowl with the vinaigrette.

  • 6

    Slice the grilled chicken into strips and arrange them over the salad, finishing with an extra crack of black pepper.