Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

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

Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

Tender grilled chicken and earthy lentils tossed with crisp cucumbers and cherry tomatoes, all drizzled in a creamy lemon-tahini dressing.

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NUTRITION

450kcal
Protein
46.9g
Fat
16.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Brown Lentils

1 tbsp Tahini

1 tsp Olive Oil

2 cups Fresh Arugula

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 clove Minced Garlic

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried cumin if desired.

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a teaspoon of warm water at a time until the dressing reaches a creamy consistency.

  • 4

    In a large salad bowl, combine the arugula, cooked lentils, sliced cucumber, and halved cherry tomatoes.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 6

    Top the lentil and vegetable base with the sliced chicken and drizzle the lemon-tahini dressing over the top before serving.

Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

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

Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Lentil Salad with Lemon-Tahini Dressing

Tender grilled chicken and earthy lentils tossed with crisp cucumbers and cherry tomatoes, all drizzled in a creamy lemon-tahini dressing.

NUTRITION

450kcal
Protein
46.9g
Fat
16.7g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

1/2 cup Cooked Brown Lentils

1 tbsp Tahini

1 tsp Olive Oil

2 cups Fresh Arugula

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 clove Minced Garlic

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and a pinch of dried cumin if desired.

  • 2

    Heat the olive oil in a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 3

    While the chicken cooks, whisk together the tahini, lemon juice, and minced garlic in a small bowl, adding a teaspoon of warm water at a time until the dressing reaches a creamy consistency.

  • 4

    In a large salad bowl, combine the arugula, cooked lentils, sliced cucumber, and halved cherry tomatoes.

  • 5

    Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.

  • 6

    Top the lentil and vegetable base with the sliced chicken and drizzle the lemon-tahini dressing over the top before serving.