Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

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

Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

Enjoy a bright and satisfying bowl featuring succulent lemon-herb roasted chicken paired with a crisp medley of fresh vegetables. This dish harmonizes the zesty tang of lemon, aromatic herbs, and a drizzle of olive oil with tender roasted chicken and garden-fresh vegetables, crafting a balanced meal that's both refreshing and hearty.

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NUTRITION

330kcal
Protein
33.3g
Fat
18g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Skinless Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup sliced Cucumber

1/4 small Red Onion

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Place the chicken in a baking dish, drizzle with a little olive oil and lemon juice, and roast for 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad: combine mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion in a bowl.

  • 5

    Whisk together the remaining olive oil, lemon juice, and herbs to create a light dressing and season with salt and pepper.

  • 6

    Slice the roasted chicken and arrange on top of the salad, then drizzle with the dressing.

  • 7

    Toss gently to combine flavors and serve immediately.

Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

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

Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Fresh Vegetable Salad Bowl

Enjoy a bright and satisfying bowl featuring succulent lemon-herb roasted chicken paired with a crisp medley of fresh vegetables. This dish harmonizes the zesty tang of lemon, aromatic herbs, and a drizzle of olive oil with tender roasted chicken and garden-fresh vegetables, crafting a balanced meal that's both refreshing and hearty.

NUTRITION

330kcal
Protein
33.3g
Fat
18g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

5 ounces Skinless Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup sliced Cucumber

1/4 small Red Onion

1 tablespoon Extra Virgin Olive Oil

2 tablespoons Lemon Juice

2 tablespoons Fresh Herbs (Thyme, Rosemary, Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs.

  • 3

    Place the chicken in a baking dish, drizzle with a little olive oil and lemon juice, and roast for 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad: combine mixed greens, cherry tomatoes, sliced cucumber, and thinly sliced red onion in a bowl.

  • 5

    Whisk together the remaining olive oil, lemon juice, and herbs to create a light dressing and season with salt and pepper.

  • 6

    Slice the roasted chicken and arrange on top of the salad, then drizzle with the dressing.

  • 7

    Toss gently to combine flavors and serve immediately.