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

Savor the delightful combination of herb-roasted chicken paired with crisp, sweet apple slices and crunchy pecans atop a bed of fresh mixed greens. This salad brings a harmonious blend of savory and sweet flavors, accented with a light olive oil and balsamic drizzle.

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NUTRITION

333kcal
Protein
37.2g
Fat
13.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/2 medium Apple

1 tbsp Chopped Pecans

2 cups Mixed Greens

1/4 cup Cucumber Slices

1 tsp Olive Oil

1 tsp Balsamic Vinegar

Sprinkle Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh rosemary and thyme.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and lightly golden. Allow it to cool slightly, then slice into strips.

  • 3

    While the chicken is roasting, prepare your salad. In a large bowl, add mixed greens, thinly sliced cucumber, and apple slices.

  • 4

    Sprinkle the chopped pecans over the salad.

  • 5

    In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt and freshly ground black pepper.

  • 6

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

  • 7

    Top the salad with the sliced herb-roasted chicken, add a final light sprinkle of fresh herbs, and serve immediately.

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

Savor the delightful combination of herb-roasted chicken paired with crisp, sweet apple slices and crunchy pecans atop a bed of fresh mixed greens. This salad brings a harmonious blend of savory and sweet flavors, accented with a light olive oil and balsamic drizzle.

NUTRITION

333kcal
Protein
37.2g
Fat
13.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Herb-Roasted Chicken Breast

1/2 medium Apple

1 tbsp Chopped Pecans

2 cups Mixed Greens

1/4 cup Cucumber Slices

1 tsp Olive Oil

1 tsp Balsamic Vinegar

Sprinkle Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with salt, pepper, and a sprinkle of fresh rosemary and thyme.

  • 2

    Roast the chicken in the oven for about 20-25 minutes or until fully cooked and lightly golden. Allow it to cool slightly, then slice into strips.

  • 3

    While the chicken is roasting, prepare your salad. In a large bowl, add mixed greens, thinly sliced cucumber, and apple slices.

  • 4

    Sprinkle the chopped pecans over the salad.

  • 5

    In a small bowl, whisk together olive oil, balsamic vinegar, and a pinch of salt and freshly ground black pepper.

  • 6

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

  • 7

    Top the salad with the sliced herb-roasted chicken, add a final light sprinkle of fresh herbs, and serve immediately.