Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

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

Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

Enjoy a vibrant medley of tender roasted chicken breast atop a bed of fresh mixed greens, accented with juicy cherry tomatoes, crisp cucumber slices, and sweet red bell pepper. Drizzled with a bright, homemade lemon vinaigrette blending fresh lemon juice and quality extra-virgin olive oil, this salad is light yet satisfying, perfect for any meal of the day.

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NUTRITION

429kcal
Protein
38.7g
Fat
24g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 medium Red Bell Pepper

1.5 tbsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Place the chicken on a baking tray and roast for about 25-30 minutes or until the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Once the chicken has cooled slightly, slice it into strips and add to the salad.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy this refreshing, nutrient-packed meal.

Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

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

Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Fresh Greens Salad with Lemon Vinaigrette

Enjoy a vibrant medley of tender roasted chicken breast atop a bed of fresh mixed greens, accented with juicy cherry tomatoes, crisp cucumber slices, and sweet red bell pepper. Drizzled with a bright, homemade lemon vinaigrette blending fresh lemon juice and quality extra-virgin olive oil, this salad is light yet satisfying, perfect for any meal of the day.

NUTRITION

429kcal
Protein
38.7g
Fat
24g
Carbs
12.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Roasted Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 medium Red Bell Pepper

1.5 tbsp Extra-Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Season the chicken breast with a pinch of salt and pepper.

  • 2

    Place the chicken on a baking tray and roast for about 25-30 minutes or until the internal temperature reaches 165°F.

  • 3

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

  • 4

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

  • 5

    Once the chicken has cooled slightly, slice it into strips and add to the salad.

  • 6

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

  • 7

    Serve immediately and enjoy this refreshing, nutrient-packed meal.