Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

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

Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

Enjoy a fresh and vibrant salad featuring tender grilled chicken breast paired with a medley of roasted vegetables and creamy avocado, all laid on a bed of crisp mixed greens. This dish balances savory protein with a subtle tang from a light olive oil and lemon dressing, perfect for a healthy, satisfying lunch.

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NUTRITION

447kcal
Protein
50.1g
Fat
20.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 medium Avocado (50g)

1 cup Mixed Roasted Vegetables (150g)

2 cups Mixed Greens (50g)

1.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt and a drizzle of olive oil. Roast them on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine mixed greens and gently add the roasted vegetables.

  • 6

    Slice the grilled chicken breast into strips and add to the salad.

  • 7

    Dice the avocado and gently fold it into the salad.

  • 8

    In a small bowl, whisk together lemon juice, the remaining olive oil if desired, salt, and pepper. Drizzle over the salad.

  • 9

    Toss lightly to combine all ingredients and serve immediately.

Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

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

Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Salad with Roasted Vegetables and Avocado

Enjoy a fresh and vibrant salad featuring tender grilled chicken breast paired with a medley of roasted vegetables and creamy avocado, all laid on a bed of crisp mixed greens. This dish balances savory protein with a subtle tang from a light olive oil and lemon dressing, perfect for a healthy, satisfying lunch.

NUTRITION

447kcal
Protein
50.1g
Fat
20.9g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

1/4 medium Avocado (50g)

1 cup Mixed Roasted Vegetables (150g)

2 cups Mixed Greens (50g)

1.5 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt and black pepper.

  • 3

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, preheat your oven to 425°F and toss the mixed vegetables with a pinch of salt and a drizzle of olive oil. Roast them on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine mixed greens and gently add the roasted vegetables.

  • 6

    Slice the grilled chicken breast into strips and add to the salad.

  • 7

    Dice the avocado and gently fold it into the salad.

  • 8

    In a small bowl, whisk together lemon juice, the remaining olive oil if desired, salt, and pepper. Drizzle over the salad.

  • 9

    Toss lightly to combine all ingredients and serve immediately.