Grilled Chicken Breast with Arugula 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 Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula Tomato Salad

Tender chicken breast grilled with lemon and herbs, served over a bed of peppery arugula and juicy cherry tomatoes for a bright, zesty finish.

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NUTRITION

216kcal
Protein
38g
Fat
4.5g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

165 grams Chicken Breast

1 cup Arugula

1/4 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

1/4 teaspoon Sea Salt

1/8 teaspoon Black Pepper

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PREPARATION

  • 1

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

  • 2

    Preheat a non-stick grill pan or outdoor grill over medium-high heat.

  • 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 rests for a few minutes, toss the fresh arugula and halved cherry tomatoes together in a small bowl.

  • 5

    Drizzle the lemon juice over the salad and toss gently to coat the leaves.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the fresh arugula salad.

Grilled Chicken Breast with Arugula 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 Tomato Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Arugula Tomato Salad

Tender chicken breast grilled with lemon and herbs, served over a bed of peppery arugula and juicy cherry tomatoes for a bright, zesty finish.

NUTRITION

216kcal
Protein
38g
Fat
4.5g
Carbs
3.9g

SERVINGS

1 serving

INGREDIENTS

165 grams Chicken Breast

1 cup Arugula

1/4 cup Cherry Tomatoes

1 tablespoon Lemon Juice

1/4 teaspoon Dried Oregano

1/4 teaspoon Sea Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

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

  • 2

    Preheat a non-stick grill pan or outdoor grill over medium-high heat.

  • 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 rests for a few minutes, toss the fresh arugula and halved cherry tomatoes together in a small bowl.

  • 5

    Drizzle the lemon juice over the salad and toss gently to coat the leaves.

  • 6

    Slice the grilled chicken into strips and serve it immediately over the fresh arugula salad.