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

Grilled chicken breast served over a bed of fresh mixed greens and tossed in a bright, tangy lemon vinaigrette.

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NUTRITION

151kcal
Protein
19.3g
Fat
6.6g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

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PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Place the mixed greens in a serving bowl and top with the sliced grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

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

Grilled chicken breast served over a bed of fresh mixed greens and tossed in a bright, tangy lemon vinaigrette.

NUTRITION

151kcal
Protein
19.3g
Fat
6.6g
Carbs
3.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces cooked Chicken Breast

2 cups Mixed Greens

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dijon Mustard

PREPARATION

  • 1

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

  • 2

    Grill the chicken over medium-high heat until the internal temperature reaches 165°F.

  • 3

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

  • 4

    In a small jar or bowl, whisk together the olive oil, lemon juice, and Dijon mustard until emulsified.

  • 5

    Place the mixed greens in a serving bowl and top with the sliced grilled chicken.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.