Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

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

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

Herb-marinated chicken breast grilled until juicy and sliced over a bed of chopped romaine, finished with a zesty lemon-dijon vinaigrette for a bright, refreshing crunch.

Try 7 days free, then $12.99 / mo.

NUTRITION

330kcal
Protein
33.5g
Fat
17.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Romaine Lettuce

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Dijon Mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, and dijon mustard in a small bowl to create the vinaigrette.

  • 4

    Wash and chop the romaine lettuce, slice the cherry tomatoes in half, and dice the cucumber.

  • 5

    Place the greens and vegetables in a large bowl and toss with the prepared lemon vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad to serve.

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

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

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

Herb-marinated chicken breast grilled until juicy and sliced over a bed of chopped romaine, finished with a zesty lemon-dijon vinaigrette for a bright, refreshing crunch.

NUTRITION

330kcal
Protein
33.5g
Fat
17.9g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Romaine Lettuce

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and dried oregano.

  • 2

    Heat a grill or grill pan over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil, fresh lemon juice, and dijon mustard in a small bowl to create the vinaigrette.

  • 4

    Wash and chop the romaine lettuce, slice the cherry tomatoes in half, and dice the cucumber.

  • 5

    Place the greens and vegetables in a large bowl and toss with the prepared lemon vinaigrette.

  • 6

    Slice the grilled chicken into thin strips and place them on top of the salad to serve.