Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

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

Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

Tender chicken breast grilled with herbes de Provence, served over crisp mixed greens and tossed in a bright, zesty lemon vinaigrette.

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NUTRITION

282kcal
Protein
39.8g
Fat
9.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Cooked Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Season the raw chicken breast with sea salt, black pepper, and herbes de Provence.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the mixed greens in a large salad bowl and top with cherry tomatoes and sliced cucumbers.

  • 6

    Arrange the sliced grilled chicken on top of the greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.

Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

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

Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Mixed Greens with Lemon Vinaigrette

Tender chicken breast grilled with herbes de Provence, served over crisp mixed greens and tossed in a bright, zesty lemon vinaigrette.

NUTRITION

282kcal
Protein
39.8g
Fat
9.6g
Carbs
8.4g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Cooked Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

    Season the raw chicken breast with sea salt, black pepper, and herbes de Provence.

  • 2

    Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and Dijon mustard to create the vinaigrette.

  • 5

    Place the mixed greens in a large salad bowl and top with cherry tomatoes and sliced cucumbers.

  • 6

    Arrange the sliced grilled chicken on top of the greens.

  • 7

    Drizzle the lemon vinaigrette over the salad and toss gently before serving.