Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

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

Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

Grilled chicken breast served with sautéed zucchini and a crisp carrot-olive salad, finished with a bright lemon-oregano vinaigrette.

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NUTRITION

431kcal
Protein
30g
Fat
27.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups sliced Zucchini

1 cup shredded Carrots

8 Kalamata Olives

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, slice the zucchini into rounds and sauté in a pan with half of the olive oil until tender and lightly browned.

  • 4

    In a small mixing bowl, combine the shredded carrots and sliced kalamata olives.

  • 5

    Whisk the remaining olive oil with the lemon juice and a touch of salt to create a light vinaigrette.

  • 6

    Toss the carrot and olive mixture with the vinaigrette and serve alongside the grilled chicken and sautéed zucchini.

Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

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

Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Zucchini and Olive-Carrot Salad

Grilled chicken breast served with sautéed zucchini and a crisp carrot-olive salad, finished with a bright lemon-oregano vinaigrette.

NUTRITION

431kcal
Protein
30g
Fat
27.5g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1.5 cups sliced Zucchini

1 cup shredded Carrots

8 Kalamata Olives

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Season the chicken breast with salt, black pepper, and a pinch of dried oregano.

  • 2

    Grill the chicken over medium-high heat for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken grills, slice the zucchini into rounds and sauté in a pan with half of the olive oil until tender and lightly browned.

  • 4

    In a small mixing bowl, combine the shredded carrots and sliced kalamata olives.

  • 5

    Whisk the remaining olive oil with the lemon juice and a touch of salt to create a light vinaigrette.

  • 6

    Toss the carrot and olive mixture with the vinaigrette and serve alongside the grilled chicken and sautéed zucchini.