Herb-Roasted Chicken and Crispy Apple Pecan Salad

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

Herb-Roasted Chicken and Crispy Apple Pecan Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Apple Pecan Salad

Enjoy a vibrant mix of herb-roasted chicken paired with crisp apple slices, crunchy pecans, creamy avocado, and fresh mixed greens, all lightly dressed in a tangy lemon-olive oil vinaigrette. This salad offers a delightful balance of textures and flavors, perfect for a satisfying lunch or dinner.

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NUTRITION

480kcal
Protein
36.3g
Fat
24.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Greens (85g)

1 medium Apple (182g)

1 tbsp Chopped Pecans (7g)

1/2 Avocado (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Place it on a baking sheet.

  • 3

    Roast the chicken for 20-25 minutes until cooked through and lightly golden.

  • 4

    While the chicken is roasting, prepare the salad by tossing the mixed greens, diced apple, chopped pecans, and sliced avocado in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 7

    Add the sliced chicken to the salad, drizzle over the dressing, and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy this balanced, nutrient-packed meal.

Herb-Roasted Chicken and Crispy Apple Pecan Salad

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

Herb-Roasted Chicken and Crispy Apple Pecan Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Apple Pecan Salad

Enjoy a vibrant mix of herb-roasted chicken paired with crisp apple slices, crunchy pecans, creamy avocado, and fresh mixed greens, all lightly dressed in a tangy lemon-olive oil vinaigrette. This salad offers a delightful balance of textures and flavors, perfect for a satisfying lunch or dinner.

NUTRITION

480kcal
Protein
36.3g
Fat
24.4g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Greens (85g)

1 medium Apple (182g)

1 tbsp Chopped Pecans (7g)

1/2 Avocado (100g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Place it on a baking sheet.

  • 3

    Roast the chicken for 20-25 minutes until cooked through and lightly golden.

  • 4

    While the chicken is roasting, prepare the salad by tossing the mixed greens, diced apple, chopped pecans, and sliced avocado in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create the dressing.

  • 6

    Once the chicken is done, allow it to rest for a few minutes before slicing it into strips.

  • 7

    Add the sliced chicken to the salad, drizzle over the dressing, and toss gently to combine all flavors.

  • 8

    Serve immediately and enjoy this balanced, nutrient-packed meal.