Grilled Chicken Breast over Crunchy Mixed Greens

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

Grilled Chicken Breast over Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Mixed Greens

Tender chicken breast grilled with lemon and herbs, served over a bed of crisp mixed greens and toasted pumpkin seeds with a zesty vinaigrette.

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NUTRITION

275kcal
Protein
33.3g
Fat
13.1g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cucumber

3 Radishes

1 tbsp Pumpkin Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dijon Mustard

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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 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, slice the cucumber into half-moons and the radishes into thin rounds.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Place the mixed greens in a large bowl and toss with the cucumber, radishes, and the prepared dressing.

  • 6

    Slice the grilled chicken into strips and place them on top of the greens.

  • 7

    Garnish the salad with the toasted pumpkin seeds and serve immediately.

Grilled Chicken Breast over Crunchy Mixed Greens

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

Grilled Chicken Breast over Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Mixed Greens

Tender chicken breast grilled with lemon and herbs, served over a bed of crisp mixed greens and toasted pumpkin seeds with a zesty vinaigrette.

NUTRITION

275kcal
Protein
33.3g
Fat
13.1g
Carbs
6.8g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cucumber

3 Radishes

1 tbsp Pumpkin Seeds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dijon Mustard

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 6 to 7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, slice the cucumber into half-moons and the radishes into thin rounds.

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Place the mixed greens in a large bowl and toss with the cucumber, radishes, and the prepared dressing.

  • 6

    Slice the grilled chicken into strips and place them on top of the greens.

  • 7

    Garnish the salad with the toasted pumpkin seeds and serve immediately.