Name: Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 ounces Boneless Skinless Chicken Breast; 3 cups chopped Romaine Lettuce; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon fresh Lemon Juice; 1 teaspoon Dijon Mustard; 1/4 teaspoon Garlic Powder; Salt and black pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crisp Romaine and Lemon Vinaigrette

Tender chicken breast grilled with garlic and herbs, served over a bed of chopped romaine lettuce with a zesty lemon-Dijon vinaigrette.

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NUTRITION

Protein

53.1g

Fat

7.6g

Carbs

6.9g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Boneless Skinless Chicken Breast

3 cups chopped Romaine Lettuce

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh Lemon Juice

1 teaspoon Dijon Mustard

1/4 teaspoon Garlic Powder

Salt and black pepper to taste

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PREPARATION

1
Season the chicken breast evenly with garlic powder, salt, and black pepper.
2
Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil spray if necessary.
3
Grill the chicken for approximately 6 to 7 minutes per side or until the internal temperature reaches 165°F.
4
While the chicken is cooking, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
5
Wash and chop the romaine lettuce into bite-sized pieces and place them in a large serving bowl.
6
Allow the chicken to rest for 3 minutes after cooking, then slice it into thin strips.
7
Arrange the sliced chicken over the romaine lettuce and drizzle the lemon vinaigrette over the top before serving.