Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

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

Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

Enjoy a vibrant, protein-packed lunch featuring a perfectly grilled chicken thigh paired with lightly roasted Brussels sprouts, carrots, and zucchini. This dish is finished with a delicate drizzle of olive oil and a splash of lemon to enhance the natural flavors of each ingredient, delivering both visual appeal and satisfying taste in every bite.

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NUTRITION

384kcal
Protein
43.3g
Fat
19.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

175 g Boneless Skinless Chicken Thigh

60 g Brussels Sprouts

60 g Carrot

60 g Zucchini

1.5 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and your oven to 425°F.

  • 2

    Season the chicken thigh with salt, pepper, and your favorite herbs. Let it rest for 10 minutes to absorb the flavors.

  • 3

    Toss the Brussels sprouts, carrots, and zucchini lightly with a small portion of olive oil, salt, and pepper.

  • 4

    Place the vegetables on a baking tray in a single layer and roast in the preheated oven for about 15-20 minutes, until tender and slightly caramelized.

  • 5

    Grill the chicken thigh for 6-7 minutes per side or until fully cooked and char marks appear.

  • 6

    Slice the grilled chicken and arrange it over a bed of the roasted vegetables. Drizzle the remaining olive oil over the top and finish with a squeeze of lemon if desired.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed lunch.

Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

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

Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Thigh Salad with Roasted Carrots and Brussels Sprouts

Enjoy a vibrant, protein-packed lunch featuring a perfectly grilled chicken thigh paired with lightly roasted Brussels sprouts, carrots, and zucchini. This dish is finished with a delicate drizzle of olive oil and a splash of lemon to enhance the natural flavors of each ingredient, delivering both visual appeal and satisfying taste in every bite.

NUTRITION

384kcal
Protein
43.3g
Fat
19.6g
Carbs
13g

SERVINGS

1 serving

INGREDIENTS

175 g Boneless Skinless Chicken Thigh

60 g Brussels Sprouts

60 g Carrot

60 g Zucchini

1.5 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat and your oven to 425°F.

  • 2

    Season the chicken thigh with salt, pepper, and your favorite herbs. Let it rest for 10 minutes to absorb the flavors.

  • 3

    Toss the Brussels sprouts, carrots, and zucchini lightly with a small portion of olive oil, salt, and pepper.

  • 4

    Place the vegetables on a baking tray in a single layer and roast in the preheated oven for about 15-20 minutes, until tender and slightly caramelized.

  • 5

    Grill the chicken thigh for 6-7 minutes per side or until fully cooked and char marks appear.

  • 6

    Slice the grilled chicken and arrange it over a bed of the roasted vegetables. Drizzle the remaining olive oil over the top and finish with a squeeze of lemon if desired.

  • 7

    Serve warm and enjoy your balanced, nutrient-packed lunch.