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

Grilled chicken breast and fresh tomatoes served over a bed of arugula and finished with a bright, zesty vinaigrette.

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NUTRITION

268kcal
Protein
39.0g
Fat
9.4g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

2 cups Arugula

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, halve the cherry tomatoes and place them in a large bowl with the arugula.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes after grilling to retain juices, then slice it into thin strips.

  • 7

    Toss the salad greens and tomatoes with the dressing and top with the sliced grilled chicken.

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

Grilled chicken breast and fresh tomatoes served over a bed of arugula and finished with a bright, zesty vinaigrette.

NUTRITION

268kcal
Protein
39.0g
Fat
9.4g
Carbs
6.1g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Chicken Breast

2 cups Arugula

1/2 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 3

    Place the chicken on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, halve the cherry tomatoes and place them in a large bowl with the arugula.

  • 5

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

  • 6

    Let the chicken rest for 5 minutes after grilling to retain juices, then slice it into thin strips.

  • 7

    Toss the salad greens and tomatoes with the dressing and top with the sliced grilled chicken.