Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

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

Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

Savor a delightful balance of warm, herb-spiced roasted chicken paired with a vibrant, crunchy vegetable salad. This dish brings together tender, flavorful chicken with a medley of fresh greens and vegetables, lightly dressed with olive oil and lemon for a refreshing finish, perfect for a light yet satisfying dinner.

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NUTRITION

334kcal
Protein
42.4g
Fat
12.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1/4 piece Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it evenly with dried mixed herbs, salt, and a pinch of pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad. In a large bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil and lemon juice to make the dressing.

  • 6

    Once roasted, let the chicken rest for a few minutes, then slice it into strips.

  • 7

    Toss the salad with the dressing, plate it, and top with the sliced herb-spiced chicken.

  • 8

    Serve immediately and enjoy a fresh, balanced meal.

Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

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

Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Herb-Spiced Roasted Chicken with Fresh Crunchy Vegetable Salad

Savor a delightful balance of warm, herb-spiced roasted chicken paired with a vibrant, crunchy vegetable salad. This dish brings together tender, flavorful chicken with a medley of fresh greens and vegetables, lightly dressed with olive oil and lemon for a refreshing finish, perfect for a light yet satisfying dinner.

NUTRITION

334kcal
Protein
42.4g
Fat
12.2g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup sliced Cucumber

1/2 cup halved Cherry Tomatoes

1/4 piece Red Bell Pepper

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Mixed Herbs

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and season it evenly with dried mixed herbs, salt, and a pinch of pepper.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad. In a large bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, and diced red bell pepper.

  • 5

    In a small bowl, whisk together olive oil and lemon juice to make the dressing.

  • 6

    Once roasted, let the chicken rest for a few minutes, then slice it into strips.

  • 7

    Toss the salad with the dressing, plate it, and top with the sliced herb-spiced chicken.

  • 8

    Serve immediately and enjoy a fresh, balanced meal.