Grilled Chicken Breast with Asparagus and Corn Salad

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

Grilled Chicken Breast with Asparagus and Corn Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Asparagus and Corn Salad

Tender chicken breast grilled with lemon and herbs, served alongside a zesty corn salad and asparagus with a smoky charred finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

433kcal
Protein
43.2g
Fat
19.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

100g Asparagus

0.6 cup Sweet Corn

1 tbsp Extra Virgin Olive Oil

0.3 cup Cherry Tomatoes

1 tbsp Red Onion

1 tbsp Lemon Juice

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast and asparagus with salt, pepper, and minced garlic.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Add the asparagus to the pan during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

  • 5

    While the chicken rests, combine the corn, halved cherry tomatoes, and finely diced red onion in a small mixing bowl.

  • 6

    Whisk together the remaining olive oil and lemon juice, then toss with the corn salad mixture.

  • 7

    Slice the chicken breast into strips and serve immediately alongside the asparagus and fresh corn salad.

Grilled Chicken Breast with Asparagus and Corn Salad

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

Grilled Chicken Breast with Asparagus and Corn Salad

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Asparagus and Corn Salad

Tender chicken breast grilled with lemon and herbs, served alongside a zesty corn salad and asparagus with a smoky charred finish.

NUTRITION

433kcal
Protein
43.2g
Fat
19.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5.6 oz Chicken Breast

100g Asparagus

0.6 cup Sweet Corn

1 tbsp Extra Virgin Olive Oil

0.3 cup Cherry Tomatoes

1 tbsp Red Onion

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Season the chicken breast and asparagus with salt, pepper, and minced garlic.

  • 2

    Heat half of the olive oil in a grill pan or cast-iron skillet over medium-high heat.

  • 3

    Grill the chicken for about 6 to 7 minutes per side until the internal temperature reaches 165°F.

  • 4

    Add the asparagus to the pan during the last 5 minutes of cooking, turning occasionally until tender and lightly charred.

  • 5

    While the chicken rests, combine the corn, halved cherry tomatoes, and finely diced red onion in a small mixing bowl.

  • 6

    Whisk together the remaining olive oil and lemon juice, then toss with the corn salad mixture.

  • 7

    Slice the chicken breast into strips and serve immediately alongside the asparagus and fresh corn salad.