Name: Grilled Chicken Breast with Crunchy Green Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Sunflower Seeds; 2 cups Romaine Lettuce, shredded; 1/2 cup Cucumber, sliced; 1/4 cup Carrots, chopped; 3 medium Radishes, sliced; 1 tablespoon Lemon Juice

Grilled Chicken Breast with Crunchy Green Salad

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 Green Salad

Tender chicken breast grilled with lemon and herbs, served over a bed of crisp garden vegetables with a zesty vinaigrette and toasted sunflower seeds.

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NUTRITION

Protein

36g

Fat

18.1g

Carbs

11.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Sunflower Seeds

2 cups Romaine Lettuce, shredded

1/2 cup Cucumber, sliced

1/4 cup Carrots, chopped

3 medium Radishes, sliced

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a tiny bit of oil if needed.
3
Grill the chicken for 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is grilling, prepare the salad by combining the shredded romaine, sliced cucumber, chopped carrots, and radishes in a large bowl.
5
In a small jar or bowl, whisk together the olive oil and lemon juice to create a simple vinaigrette.
6
Toss the salad vegetables with the vinaigrette until evenly coated.
7
Let the grilled chicken rest for 3 minutes before slicing it into strips.
8
Top the salad with the sliced chicken and sprinkle with the sunflower seeds for a final crunch.