Grilled Chicken Breast with Arugula 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 Arugula and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula and Tomato Salad

Lemon-marinated chicken breast grilled until juicy and served over a peppery arugula and cherry tomato salad with a bright vinaigrette.

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NUTRITION

270kcal
Protein
29.7g
Fat
13.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Arugula

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

1 tbsp Grated Parmesan Cheese

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PREPARATION

  • 1

    Whisk together the lemon juice, one teaspoon of olive oil, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and coat with the lemon mixture, letting it marinate for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

  • 4

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 5

    While the chicken rests, toss the arugula and cherry tomatoes in a large bowl with the remaining teaspoon of olive oil and balsamic vinegar.

  • 6

    Slice the grilled chicken into strips and place it over the salad bed.

  • 7

    Finish the dish with a sprinkle of grated parmesan cheese and an extra crack of black pepper.

Grilled Chicken Breast with Arugula 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 Arugula and Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula and Tomato Salad

Lemon-marinated chicken breast grilled until juicy and served over a peppery arugula and cherry tomato salad with a bright vinaigrette.

NUTRITION

270kcal
Protein
29.7g
Fat
13.8g
Carbs
6.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Arugula

1/2 cup Cherry Tomatoes, halved

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Balsamic Vinegar

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    Whisk together the lemon juice, one teaspoon of olive oil, salt, and pepper in a small bowl.

  • 2

    Place the chicken breast in a shallow dish and coat with the lemon mixture, letting it marinate for 10 minutes.

  • 3

    Preheat a grill or grill pan over medium-high heat and lightly oil the grates.

  • 4

    Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit.

  • 5

    While the chicken rests, toss the arugula and cherry tomatoes in a large bowl with the remaining teaspoon of olive oil and balsamic vinegar.

  • 6

    Slice the grilled chicken into strips and place it over the salad bed.

  • 7

    Finish the dish with a sprinkle of grated parmesan cheese and an extra crack of black pepper.