Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

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

Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

Grilled chicken breast served over chopped romaine and cherry tomatoes, tossed in a light lemon-balsamic vinaigrette with a satisfyingly crisp finish.

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NUTRITION

254kcal
Protein
44.7g
Fat
2.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Romaine Lettuce

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp Balsamic Vinegar

0.5 tsp Dried Oregano

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PREPARATION

  • 1

    Season the chicken breast with dried oregano, sea salt, and black pepper.

  • 2

    Place the chicken on a preheated non-stick grill pan and cook until golden and cooked through.

  • 3

    While the chicken cooks, wash and chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

    Whisk the lemon juice and balsamic vinegar in a small bowl to create a simple dressing.

  • 5

    Slice the rested chicken into thin strips and arrange over the bed of greens and tomatoes.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.

Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

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

Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast over Crunchy Romaine with Cherry Tomatoes

Grilled chicken breast served over chopped romaine and cherry tomatoes, tossed in a light lemon-balsamic vinaigrette with a satisfyingly crisp finish.

NUTRITION

254kcal
Protein
44.7g
Fat
2.9g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Chicken Breast

2 cups Romaine Lettuce

0.5 cup Cherry Tomatoes

1 tbsp Lemon Juice

1 tbsp Balsamic Vinegar

0.5 tsp Dried Oregano

PREPARATION

  • 1

    Season the chicken breast with dried oregano, sea salt, and black pepper.

  • 2

    Place the chicken on a preheated non-stick grill pan and cook until golden and cooked through.

  • 3

    While the chicken cooks, wash and chop the romaine lettuce into bite-sized pieces and halve the cherry tomatoes.

  • 4

    Whisk the lemon juice and balsamic vinegar in a small bowl to create a simple dressing.

  • 5

    Slice the rested chicken into thin strips and arrange over the bed of greens and tomatoes.

  • 6

    Drizzle the dressing over the salad and toss gently to combine.