Grilled Chicken Breast Warm Salad with Roasted Vegetables

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

Grilled Chicken Breast Warm Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Warm Salad with Roasted Vegetables

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a vibrant medley of roasted red bell pepper and zucchini placed atop a fresh arugula base. A hint of olive oil and citrus brings this warm salad together into a harmonious and inviting dish.

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NUTRITION

257kcal
Protein
36.7g
Fat
8.9g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Zucchini

1 cup Arugula

1 teaspoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, until fully cooked and juices run clear.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the red bell pepper and zucchini slices with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 6

    In a bowl, combine the arugula with the roasted vegetables.

  • 7

    Slice the grilled chicken and place on top of the salad. Drizzle with the remaining teaspoon of olive oil if desired and finish with a squeeze of lemon juice.

  • 8

    Serve warm and enjoy your balanced, protein-rich lunch.

Grilled Chicken Breast Warm Salad with Roasted Vegetables

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

Grilled Chicken Breast Warm Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast Warm Salad with Roasted Vegetables

Savor a light yet satisfying lunch featuring tender grilled chicken breast paired with a vibrant medley of roasted red bell pepper and zucchini placed atop a fresh arugula base. A hint of olive oil and citrus brings this warm salad together into a harmonious and inviting dish.

NUTRITION

257kcal
Protein
36.7g
Fat
8.9g
Carbs
5.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.5 cup sliced Red Bell Pepper

0.5 cup sliced Zucchini

1 cup Arugula

1 teaspoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with salt, pepper, and your choice of herbs.

  • 3

    Grill the chicken breast for about 6-7 minutes per side, until fully cooked and juices run clear.

  • 4

    Meanwhile, preheat your oven to 425°F and toss the red bell pepper and zucchini slices with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 6

    In a bowl, combine the arugula with the roasted vegetables.

  • 7

    Slice the grilled chicken and place on top of the salad. Drizzle with the remaining teaspoon of olive oil if desired and finish with a squeeze of lemon juice.

  • 8

    Serve warm and enjoy your balanced, protein-rich lunch.