This grilled chicken breast with a large salad is a nutritious, balanced meal for one person that’s both satisfying and easy to prepare. Lean chicken breast provides high-quality protein to support muscle maintenance and keep you full, while the colorful salad—packed with greens, tomatoes, and cucumber—offers fiber, antioxidants, and hydration. The homemade vinaigrette adds heart-healthy fats and a burst of flavor without excess calories or preservatives. This meal is low in refined carbs, making it suitable for a variety of dietary needs. Its freshness, vibrant colors, and wholesome ingredients make it an excellent choice for a healthy lunch or dinner any day you need to dine solo.

Ingredients

For the chicken

• 1 boneless, skinless chicken breast (about 6–8 oz)
• 1 tbsp olive oil
• Salt and pepper (to taste)
• ½ tsp garlic powder (optional)
• ½ tsp paprika (optional)
• Juice of ½ lemon (optional)

For the salad

• 3 cups mixed greens (spinach, arugula, romaine, etc.)
• 1 cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ red onion, thinly sliced (optional)

For the vinaigrette

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or red wine vinegar
• ½ tsp Dijon mustard
• Salt and pepper (to taste)

Directions

1. Prepare and grill the chicken

1. Pat chicken breast dry. Rub with olive oil, salt, pepper, garlic powder, and paprika.
2. Preheat grill or grill pan to medium-high.
3. Grill chicken 5–7 minutes per side, until cooked through and juices run clear (internal temp: 165°F).
4. Remove from grill, let rest 5 minutes, then slice.

2. Make the salad

1. In a large bowl, combine greens, tomatoes, cucumber, and onion.
2. Toss gently to mix.

3. Prepare vinaigrette

1. Whisk together olive oil, vinegar, Dijon mustard, salt, and pepper in a small bowl.

4. Assemble

1. Place salad on a plate, top with sliced chicken breast.
2. Drizzle with vinaigrette just before serving.

Serving suggestions

• Add avocado, nuts, or seeds for extra nutrients.
• Serve with whole grain bread if desired.