Name: Grilled Chicken Breast with Crunchy Vegetable Salad and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Chicken Breast; 2 cups Arugula; 1 cup sliced Cucumber; 1/2 cup sliced Red Bell Pepper; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast with Crunchy Vegetable Salad and Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad and Lemon Vinaigrette

Tender grilled chicken breast served over a medley of fresh arugula, cucumber, and peppers, tossed in a zesty lemon vinaigrette for a bright, crisp finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

41.5g

Fat

23.7g

Carbs

9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Arugula

1 cup sliced Cucumber

1/2 cup sliced Red Bell Pepper

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat a grill or non-stick skillet over medium-high heat.
2
Season the chicken breast with a pinch of sea salt and black pepper.
3
Grill the chicken for 6-7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken cooks, prepare the vinaigrette by whisking together the olive oil, lemon juice, and Dijon mustard in a small bowl.
5
In a large salad bowl, combine the arugula, sliced cucumber, and red bell pepper.
6
Once the chicken is cooked, let it rest for 3 minutes then slice it into strips.
7
Toss the vegetable salad with the lemon vinaigrette until evenly coated.
8
Top the salad with the warm grilled chicken and serve immediately.