Name: Grilled Chicken with Rice and Iceberg Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Chicken Breast; 0.5 cup Cooked Jasmine Rice; 2 cups Iceberg Lettuce; 0.5 cup Sliced Cucumber; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

Grilled Chicken with Rice and Iceberg 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 with Rice and Iceberg Salad

Tender chicken breast marinated in lemon and oregano, grilled and served with fluffy jasmine rice and a crisp cucumber salad.

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NUTRITION

Protein

32.6g

Fat

12.9g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

0.5 cup Cooked Jasmine Rice

2 cups Iceberg Lettuce

0.5 cup Sliced Cucumber

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and black pepper.
2
Heat one teaspoon of olive oil in a grill pan over medium-high heat.
3
Grill the chicken for 6 to 7 minutes per side until it is cooked through and golden brown.
4
Prepare the jasmine rice according to package directions or use pre-cooked rice and warm it through.
5
Chop the iceberg lettuce and cucumber into bite-sized pieces for the salad.
6
Whisk the remaining teaspoon of olive oil and the lemon juice together to create a light dressing.
7
Toss the lettuce and cucumber with the dressing and serve immediately alongside the sliced chicken and warm rice.