Name: Grilled Chicken Breast with Sourdough Toast and Buttered Steamed Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.8 oz Chicken Breast; 1 slice Sourdough Bread; 2 cups Fresh Spinach; 1.5 tsp Grass-fed Butter; 2 tbsp Non-fat Greek Yogurt; 1 tsp Extra Virgin Olive Oil

Grilled Chicken Breast with Sourdough Toast and Buttered Steamed Greens

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 Sourdough Toast and Buttered Steamed Greens

Tender chicken breast marinated in Greek yogurt and herbs, grilled until juicy and served with toasted sourdough and buttered spinach. A hint of garlic makes the greens savory and fragrant.

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NUTRITION

Protein

33.7g

Fat

14.3g

Carbs

25.3g

SERVINGS

1 serving

INGREDIENTS

3.8 oz Chicken Breast

1 slice Sourdough Bread

2 cups Fresh Spinach

1.5 tsp Grass-fed Butter

2 tbsp Non-fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

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PREPARATION

1
Marinate the chicken breast in Greek yogurt, lemon juice, and dried herbs for at least 20 minutes to tenderize the meat.
2
Preheat a grill pan or outdoor grill over medium-high heat and lightly brush with olive oil.
3
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the outside is nicely charred.
4
While the chicken rests, steam the spinach in a small amount of water or a steamer basket until just wilted.
5
Drain any excess water from the spinach and toss with the grass-fed butter, sea salt, and a pinch of garlic powder.
6
Toast the sourdough bread until golden brown and serve immediately alongside the chicken and buttery greens.