Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

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

Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh spring mix and cherry tomatoes, paired with a toasted sourdough slice and a bright, zesty lemon vinaigrette.

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NUTRITION

400kcal
Protein
28.2g
Fat
19.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 cups Spring Mix

1 slice Sourdough Bread

1/2 Hard Boiled Egg

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Whisk the extra virgin olive oil and fresh lemon juice in a small bowl until the dressing is emulsified.

  • 4

    Halve the cherry tomatoes and slice the hard-boiled egg into rounds.

  • 5

    Toast the sourdough bread until it is golden and crisp.

  • 6

    Toss the spring mix and cherry tomatoes with the lemon vinaigrette in a large bowl.

  • 7

    Slice the grilled chicken and arrange it over the salad along with the egg slices, serving the sourdough on the side.

Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

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

Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Spring Mix Salad with Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh spring mix and cherry tomatoes, paired with a toasted sourdough slice and a bright, zesty lemon vinaigrette.

NUTRITION

400kcal
Protein
28.2g
Fat
19.6g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

2 cups Spring Mix

1 slice Sourdough Bread

1/2 Hard Boiled Egg

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt and black pepper.

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

    Whisk the extra virgin olive oil and fresh lemon juice in a small bowl until the dressing is emulsified.

  • 4

    Halve the cherry tomatoes and slice the hard-boiled egg into rounds.

  • 5

    Toast the sourdough bread until it is golden and crisp.

  • 6

    Toss the spring mix and cherry tomatoes with the lemon vinaigrette in a large bowl.

  • 7

    Slice the grilled chicken and arrange it over the salad along with the egg slices, serving the sourdough on the side.