Grilled Chicken Breast with Mixed Greens 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 Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh mixed greens and garden vegetables, finished with a bright and zesty lemon vinaigrette.

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NUTRITION

212kcal
Protein
20.7g
Fat
11.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Grilled Chicken Breast

3 cups Mixed Greens

1/3 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber.

  • 5

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

  • 6

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

Grilled Chicken Breast with Mixed Greens 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 Mixed Greens and Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Mixed Greens and Lemon Vinaigrette

Tender grilled chicken breast served over a bed of fresh mixed greens and garden vegetables, finished with a bright and zesty lemon vinaigrette.

NUTRITION

212kcal
Protein
20.7g
Fat
11.7g
Carbs
6.6g

SERVINGS

1 serving

INGREDIENTS

2.1 oz Grilled Chicken Breast

3 cups Mixed Greens

1/3 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken rests, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.

  • 4

    In a large salad bowl, combine the mixed greens, cherry tomatoes, and sliced cucumber.

  • 5

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

  • 6

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