Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

Enjoy a vibrant fusion of herb-infused roasted chicken paired with a colorful medley of fresh vegetables, all drizzled with a zesty lemon vinaigrette. This dish offers a perfect balance of lean protein, crisp greens, and a tangy dressing, making it a delightful option for breakfast, lunch, or dinner.

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NUTRITION

361kcal
Protein
37.1g
Fat
18g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

8 Cherry Tomatoes

1/2 cup Cucumber slices

1/2 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Oregano

Salt & Black Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, and dried oregano.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the lemon vinaigrette.

  • 6

    Slice the roasted chicken into strips once it has rested for a few minutes after coming out of the oven.

  • 7

    Top the fresh vegetable salad with the sliced chicken and drizzle the lemon vinaigrette over the top.

  • 8

    Toss gently to combine all flavors and serve immediately.

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

Enjoy a vibrant fusion of herb-infused roasted chicken paired with a colorful medley of fresh vegetables, all drizzled with a zesty lemon vinaigrette. This dish offers a perfect balance of lean protein, crisp greens, and a tangy dressing, making it a delightful option for breakfast, lunch, or dinner.

NUTRITION

361kcal
Protein
37.1g
Fat
18g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

8 Cherry Tomatoes

1/2 cup Cucumber slices

1/2 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Oregano

Salt & Black Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, and dried oregano.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper and roast for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice to create the lemon vinaigrette.

  • 6

    Slice the roasted chicken into strips once it has rested for a few minutes after coming out of the oven.

  • 7

    Top the fresh vegetable salad with the sliced chicken and drizzle the lemon vinaigrette over the top.

  • 8

    Toss gently to combine all flavors and serve immediately.