Grilled Chicken Fillet Salad with Roasted Vegetables

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

Grilled Chicken Fillet Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Fillet Salad with Roasted Vegetables

A vibrant, fresh salad featuring delicately grilled chicken fillet paired with an assortment of roasted vegetables, all drizzled with a zesty extra virgin olive oil and lemon dressing. This light yet satisfying dish offers a harmonious blend of flavors and textures perfect for a midday recharge.

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NUTRITION

443kcal
Protein
17.2g
Fat
36.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Fillet (42g)

2 cups Mixed Salad Greens (100g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Cherry Tomatoes (75g)

2.5 tbsp Extra Virgin Olive Oil (37.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken fillet lightly with salt and pepper.

  • 3

    Grill the chicken fillet for about 3-4 minutes per side until fully cooked and lightly charred. Set aside and let rest.

  • 4

    While the chicken is grilling, toss the red bell pepper, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast in a preheated 400°F oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    In a large bowl, combine the mixed salad greens with the roasted vegetables.

  • 7

    Slice the rested chicken fillet thinly and add to the salad.

  • 8

    In a small bowl, whisk together the remaining olive oil with lemon juice, a pinch of salt, and pepper to create the dressing.

  • 9

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

  • 10

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Chicken Fillet Salad with Roasted Vegetables

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

Grilled Chicken Fillet Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Fillet Salad with Roasted Vegetables

A vibrant, fresh salad featuring delicately grilled chicken fillet paired with an assortment of roasted vegetables, all drizzled with a zesty extra virgin olive oil and lemon dressing. This light yet satisfying dish offers a harmonious blend of flavors and textures perfect for a midday recharge.

NUTRITION

443kcal
Protein
17.2g
Fat
36.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Fillet (42g)

2 cups Mixed Salad Greens (100g)

1/2 medium Red Bell Pepper (75g)

1/2 medium Zucchini (90g)

1/2 cup Cherry Tomatoes (75g)

2.5 tbsp Extra Virgin Olive Oil (37.5g)

1 tbsp Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken fillet lightly with salt and pepper.

  • 3

    Grill the chicken fillet for about 3-4 minutes per side until fully cooked and lightly charred. Set aside and let rest.

  • 4

    While the chicken is grilling, toss the red bell pepper, zucchini, and cherry tomatoes with a drizzle of olive oil, salt, and pepper.

  • 5

    Place the vegetables on a baking sheet and roast in a preheated 400°F oven for 10-12 minutes until tender and slightly caramelized.

  • 6

    In a large bowl, combine the mixed salad greens with the roasted vegetables.

  • 7

    Slice the rested chicken fillet thinly and add to the salad.

  • 8

    In a small bowl, whisk together the remaining olive oil with lemon juice, a pinch of salt, and pepper to create the dressing.

  • 9

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

  • 10

    Serve immediately and enjoy your balanced, flavorful lunch.