Name: Grilled Chicken and Crunchy Veggie Salad with Sunflower Seeds
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 ounces Grilled Chicken Breast; 1 tablespoon Sunflower Seeds; 2 cups Mixed Greens; 0.5 cup Red Bell Pepper, diced; 0.5 cup Cucumber, sliced; 0.25 cup Shredded Carrots; 0.75 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Crunchy Veggie Salad with Sunflower Seeds

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crunchy Veggie Salad with Sunflower Seeds

Grilled chicken breast tossed with crisp cucumbers, bell peppers, and carrots, finished with a sprinkle of toasted sunflower seeds.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.4g

Fat

19g

Carbs

12.3g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Grilled Chicken Breast

1 tablespoon Sunflower Seeds

2 cups Mixed Greens

0.5 cup Red Bell Pepper, diced

0.5 cup Cucumber, sliced

0.25 cup Shredded Carrots

0.75 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rub the chicken breast with a pinch of sea salt, cracked black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for about 6 minutes per side until charred and cooked through.
3
Let the chicken rest on a cutting board for a few minutes before slicing into strips to keep it juicy.
4
Toss the mixed greens, diced bell peppers, sliced cucumber, and shredded carrots in a large bowl.
5
Whisk the olive oil and fresh lemon juice together with a tiny pinch of salt for a bright, clean dressing.
6
Pour the dressing over the vegetables and toss well to ensure every leaf is lightly coated.
7
Arrange the sliced chicken over the salad and finish with a sprinkle of toasted sunflower seeds.