Grilled Chicken Breast with Crunchy Green Bean Salad

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

Grilled Chicken Breast with Crunchy Green Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Green Bean Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of blanched green beans with toasted almonds and a zesty Dijon vinaigrette.

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NUTRITION

403kcal
Protein
47.7g
Fat
17.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1.5 cups Green Beans

2 tablespoons Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

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

  • 3

    While the chicken cooks, blanch the green beans in boiling water for 3 minutes, then immediately plunge them into an ice bath to keep them crisp.

  • 4

    In a small dry skillet, lightly toast the slivered almonds over medium heat until they are fragrant and golden.

  • 5

    Whisk together the olive oil, remaining lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 6

    Toss the chilled green beans with the dressing and toasted almonds.

  • 7

    Slice the grilled chicken and serve it warm over the crunchy green bean salad.

Grilled Chicken Breast with Crunchy Green Bean Salad

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

Grilled Chicken Breast with Crunchy Green Bean Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Green Bean Salad

Lemon-marinated chicken breast grilled until juicy and served over a bed of blanched green beans with toasted almonds and a zesty Dijon vinaigrette.

NUTRITION

403kcal
Protein
47.7g
Fat
17.3g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

6.2 ounces Chicken Breast

1.5 cups Green Beans

2 tablespoons Slivered Almonds

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a splash of lemon juice.

  • 2

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

  • 3

    While the chicken cooks, blanch the green beans in boiling water for 3 minutes, then immediately plunge them into an ice bath to keep them crisp.

  • 4

    In a small dry skillet, lightly toast the slivered almonds over medium heat until they are fragrant and golden.

  • 5

    Whisk together the olive oil, remaining lemon juice, and Dijon mustard in a small bowl to create the dressing.

  • 6

    Toss the chilled green beans with the dressing and toasted almonds.

  • 7

    Slice the grilled chicken and serve it warm over the crunchy green bean salad.