Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

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

Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

Savor a refreshing and vibrant salad featuring succulent lemon-herb chicken paired with crisp mixed greens and lightly roasted vegetables. The tangy citrus dressing perfectly complements the savory chicken and fresh vegetables, delivering a balanced, nutrient-rich meal that's both satisfying and flavorful.

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NUTRITION

311kcal
Protein
45.5g
Fat
9.9g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

Salt and 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 half of the chopped fresh parsley and basil. Sear in a hot skillet over medium-high heat for about 2 minutes per side until browned.

  • 3

    Transfer the chicken to a baking dish and roast in the oven for 10-12 minutes or until fully cooked. Let it rest before slicing.

  • 4

    Meanwhile, chop the red bell pepper and zucchini. Toss them lightly with a drizzle of olive oil and a pinch of salt, and roast in the oven for about 8-10 minutes until tender.

  • 5

    In a large bowl, combine mixed greens, roasted vegetables, the remaining parsley and basil.

  • 6

    Whisk together lemon juice with a small splash of olive oil from the reserved amount, and drizzle over the salad.

  • 7

    Slice the cooked chicken breast and arrange on top of the salad. Serve immediately.

Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

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

Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Mixed Greens and Roasted Vegetables

Savor a refreshing and vibrant salad featuring succulent lemon-herb chicken paired with crisp mixed greens and lightly roasted vegetables. The tangy citrus dressing perfectly complements the savory chicken and fresh vegetables, delivering a balanced, nutrient-rich meal that's both satisfying and flavorful.

NUTRITION

311kcal
Protein
45.5g
Fat
9.9g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley

2 tbsp Fresh Basil

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, and half of the chopped fresh parsley and basil. Sear in a hot skillet over medium-high heat for about 2 minutes per side until browned.

  • 3

    Transfer the chicken to a baking dish and roast in the oven for 10-12 minutes or until fully cooked. Let it rest before slicing.

  • 4

    Meanwhile, chop the red bell pepper and zucchini. Toss them lightly with a drizzle of olive oil and a pinch of salt, and roast in the oven for about 8-10 minutes until tender.

  • 5

    In a large bowl, combine mixed greens, roasted vegetables, the remaining parsley and basil.

  • 6

    Whisk together lemon juice with a small splash of olive oil from the reserved amount, and drizzle over the salad.

  • 7

    Slice the cooked chicken breast and arrange on top of the salad. Serve immediately.