Grilled Chicken Breast over Crunchy Garden Salad

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

Grilled Chicken Breast over Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Garden Salad

Lemon-marinated chicken breast grilled and served over a bed of mixed greens and radishes with a light Dijon vinaigrette and crisp cucumber.

Try 7 days free, then $12.99 / mo.

NUTRITION

235kcal
Protein
33.8g
Fat
6.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

3 medium Radishes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon 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 a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the extra virgin olive oil, remaining lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, halved cherry tomatoes, and thinly sliced radishes.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Top the salad with the sliced chicken and drizzle the prepared vinaigrette over the top just before serving.

Grilled Chicken Breast over Crunchy Garden Salad

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

Grilled Chicken Breast over Crunchy Garden Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Garden Salad

Lemon-marinated chicken breast grilled and served over a bed of mixed greens and radishes with a light Dijon vinaigrette and crisp cucumber.

NUTRITION

235kcal
Protein
33.8g
Fat
6.5g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup Cherry Tomatoes

3 medium Radishes

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of sea salt, black pepper, and a small squeeze of lemon juice.

  • 2

    Grill the chicken over medium-high heat for approximately 6-7 minutes per side, or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, whisk together the extra virgin olive oil, remaining lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

  • 4

    In a large salad bowl, combine the mixed greens, sliced cucumbers, halved cherry tomatoes, and thinly sliced radishes.

  • 5

    Allow the grilled chicken to rest for 3 minutes before slicing it into thin strips.

  • 6

    Top the salad with the sliced chicken and drizzle the prepared vinaigrette over the top just before serving.