Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

Savor a light and refreshing lunch featuring marinated grilled chicken breast paired with tender roasted bell pepper and zucchini, tossed over crisp mixed greens and finished with a creamy Greek yogurt dressing. This dish combines lean protein with vibrant vegetables and a hint of olive oil for a delicious, satisfying meal.

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NUTRITION

396kcal
Protein
42.8g
Fat
20.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/2 cup Nonfat Greek Yogurt

2 cups Mixed Salad Greens

1/2 medium Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until cooked through and nicely charred. Let it rest before slicing.

  • 3

    Preheat the oven to 400°F. Toss chopped bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and egg white with a pinch of salt, pepper, and a squeeze of lemon juice to create a smooth dressing.

  • 5

    In a large bowl, combine mixed salad greens with the roasted vegetables. Arrange sliced grilled chicken on top.

  • 6

    Drizzle the salad with the yogurt dressing, then add the extra teaspoon of olive oil over the top for an added touch of richness.

  • 7

    Toss gently to combine and serve immediately.

Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Yogurt Dressing

Savor a light and refreshing lunch featuring marinated grilled chicken breast paired with tender roasted bell pepper and zucchini, tossed over crisp mixed greens and finished with a creamy Greek yogurt dressing. This dish combines lean protein with vibrant vegetables and a hint of olive oil for a delicious, satisfying meal.

NUTRITION

396kcal
Protein
42.8g
Fat
20.1g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Egg White

1/2 cup Nonfat Greek Yogurt

2 cups Mixed Salad Greens

1/2 medium Bell Pepper

1/2 medium Zucchini

1 tbsp Olive Oil

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the grill to medium-high heat. Season the chicken breast lightly with salt, pepper, and your favorite herbs.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until cooked through and nicely charred. Let it rest before slicing.

  • 3

    Preheat the oven to 400°F. Toss chopped bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 15 minutes until tender.

  • 4

    In a small bowl, whisk together the nonfat Greek yogurt and egg white with a pinch of salt, pepper, and a squeeze of lemon juice to create a smooth dressing.

  • 5

    In a large bowl, combine mixed salad greens with the roasted vegetables. Arrange sliced grilled chicken on top.

  • 6

    Drizzle the salad with the yogurt dressing, then add the extra teaspoon of olive oil over the top for an added touch of richness.

  • 7

    Toss gently to combine and serve immediately.