Lemon Herb Rice Salad with Feta and Grilled Chicken

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

Lemon Herb Rice Salad with Feta and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Salad with Feta and Grilled Chicken

Grilled chicken breast served over fluffy brown rice and crisp cucumbers, tossed in a zesty lemon-herb dressing with salty crumbles of feta cheese.

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NUTRITION

508kcal
Protein
51.6g
Fat
17.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

  • 1

    Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips or bite-sized pieces.

  • 4

    In a large mixing bowl, combine the cooked brown rice, diced cucumber, and halved cherry tomatoes.

  • 5

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

  • 6

    Pour the dressing over the rice and vegetables, tossing well to ensure everything is coated.

  • 7

    Finely chop the fresh parsley and dill, then fold them into the salad along with the crumbled feta cheese.

  • 8

    Transfer the rice salad to a plate and top with the sliced grilled chicken to serve.

Lemon Herb Rice Salad with Feta and Grilled Chicken

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

Lemon Herb Rice Salad with Feta and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Lemon Herb Rice Salad with Feta and Grilled Chicken

Grilled chicken breast served over fluffy brown rice and crisp cucumbers, tossed in a zesty lemon-herb dressing with salty crumbles of feta cheese.

NUTRITION

508kcal
Protein
51.6g
Fat
17.7g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup brown rice

1 oz feta cheese

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 cup cucumber

0.25 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

  • 1

    Season the chicken breast evenly with the sea salt, black pepper, and garlic powder.

  • 2

    Heat a grill pan or outdoor grill to medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips or bite-sized pieces.

  • 4

    In a large mixing bowl, combine the cooked brown rice, diced cucumber, and halved cherry tomatoes.

  • 5

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

  • 6

    Pour the dressing over the rice and vegetables, tossing well to ensure everything is coated.

  • 7

    Finely chop the fresh parsley and dill, then fold them into the salad along with the crumbled feta cheese.

  • 8

    Transfer the rice salad to a plate and top with the sliced grilled chicken to serve.