Grilled Chicken Breast with Crunchy Vegetable Salad

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

Grilled Chicken Breast with Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad

Grilled chicken breast seasoned with oregano, served over a vibrant medley of chopped peppers and cucumbers with a zesty lemon vinaigrette and a satisfyingly crisp finish.

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NUTRITION

316kcal
Protein
37.5g
Fat
12.3g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano, Salt, and Pepper

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano on both sides.

  • 2

    Preheat a grill or grill pan 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, combine the chopped cucumber, bell pepper, red cabbage, and carrots in a large bowl.

  • 5

    In a small jar or bowl, whisk together the lemon juice and olive oil to create the dressing.

  • 6

    Toss the vegetables with the dressing and a pinch of salt until well coated.

  • 7

    Remove the chicken from the grill, let it rest for 3 minutes, then slice it into strips.

  • 8

    Serve the warm grilled chicken over the crunchy vegetable salad.

Grilled Chicken Breast with Crunchy Vegetable Salad

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

Grilled Chicken Breast with Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Vegetable Salad

Grilled chicken breast seasoned with oregano, served over a vibrant medley of chopped peppers and cucumbers with a zesty lemon vinaigrette and a satisfyingly crisp finish.

NUTRITION

316kcal
Protein
37.5g
Fat
12.3g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4.6 oz Chicken Breast

1 cup chopped Cucumber

1/2 cup chopped Red Bell Pepper

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Pinch of Dried Oregano, Salt, and Pepper

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and dried oregano on both sides.

  • 2

    Preheat a grill or grill pan 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, combine the chopped cucumber, bell pepper, red cabbage, and carrots in a large bowl.

  • 5

    In a small jar or bowl, whisk together the lemon juice and olive oil to create the dressing.

  • 6

    Toss the vegetables with the dressing and a pinch of salt until well coated.

  • 7

    Remove the chicken from the grill, let it rest for 3 minutes, then slice it into strips.

  • 8

    Serve the warm grilled chicken over the crunchy vegetable salad.