Name: Grilled Thigh Chicken with Crunchy Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 ounces Boneless Skinless Chicken Thigh; 2.1 ounces Raw Shrimp; 2 cups chopped Romaine Lettuce; 1/2 cup sliced Cucumber; 1/4 cup diced Red Bell Pepper; 1/4 cup sliced Radishes; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice

Grilled Thigh Chicken with Crunchy Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Thigh Chicken with Crunchy Vegetable Salad

Juicy grilled chicken thighs and shrimp served over a medley of crisp garden vegetables, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

39.2g

Fat

10.7g

Carbs

10.4g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Boneless Skinless Chicken Thigh

2.1 ounces Raw Shrimp

2 cups chopped Romaine Lettuce

1/2 cup sliced Cucumber

1/4 cup diced Red Bell Pepper

1/4 cup sliced Radishes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

1
Season the chicken thighs and shrimp with garlic powder, salt, and black pepper.
2
Heat a grill pan or outdoor grill over medium-high heat and lightly coat with a small amount of oil spray.
3
Grill the chicken thighs for 5-7 minutes per side until the internal temperature reaches 165°F.
4
Add the shrimp to the grill during the last 4 minutes of cooking, turning once until they are pink and opaque.
5
While the protein rests, combine the chopped romaine, cucumber, red bell pepper, and radishes in a large bowl.
6
Whisk together the olive oil and lemon juice in a small jar to create a light vinaigrette.
7
Slice the grilled chicken into thin strips and toss the salad vegetables with the prepared dressing.
8
Top the salad with the sliced chicken and grilled shrimp and serve immediately.