Name: Grilled Chicken Breast Salad with Mixed Greens and Edamame
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken Breast; 0.5 cup Shelled Edamame; 100g Baby Potatoes; 2 cups Mixed Greens; 0.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dijon Mustard

Grilled Chicken Breast Salad with Mixed Greens and Edamame

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 Salad with Mixed Greens and Edamame

Tender grilled chicken and roasted baby potatoes served over fresh mixed greens with protein-packed edamame and a bright, zesty lemon-Dijon vinaigrette.

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NUTRITION

Protein

48.0g

Fat

13.5g

Carbs

28.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

0.5 cup Shelled Edamame

100g Baby Potatoes

2 cups Mixed Greens

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

1
Preheat the oven to 400°F and toss the halved baby potatoes with a light mist of avocado oil and sea salt.
2
Roast the potatoes for 20-25 minutes until they are tender and golden brown.
3
Season the chicken breast with garlic powder, salt, and pepper, then grill over medium-high heat for 6-7 minutes per side until cooked through.
4
Steam the shelled edamame for 3-4 minutes until bright green and tender.
5
In a small jar, shake together the olive oil, lemon juice, and Dijon mustard to emulsify the dressing.
6
Arrange the mixed greens in a large bowl and top with the roasted potatoes, edamame, and sliced grilled chicken.
7
Drizzle the zesty vinaigrette over the salad just before serving.