Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

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

Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

Enjoy a vibrant medley of crispy, fresh vegetables tossed with tender herb-roasted chicken and crunchy roasted chickpeas, all brought together with a zesty, herb-infused vinaigrette. This salad is as nourishing as it is colorful, offering a delightful balance of textures and flavors ideal for a wholesome meal.

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NUTRITION

449kcal
Protein
41.2g
Fat
19g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Salad Greens (85g)

1 portion diced Cucumber (40g)

1/2 cup halved Cherry Tomatoes (75g)

1/2 medium Red Bell Pepper (50g)

1/8 medium Red Onion (15g)

1/4 cup Roasted Chickpeas (42g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

1 tsp Dijon Mustard (5g)

1 tbsp Mixed Fresh Herbs (3g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite dried herbs, salt, and pepper. Place it on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, allow it to rest before slicing.

  • 3

    On a separate baking sheet, toss the chickpeas with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15 minutes until crunchy.

  • 4

    While the chicken and chickpeas are roasting, chop the cucumber, cherry tomatoes, red bell pepper, and red onion. In a large salad bowl, combine these vegetables with the mixed salad greens.

  • 5

    In a small bowl, whisk together lemon juice, Dijon mustard, the remaining olive oil (if any, adjust based on your taste preference), and chopped fresh herbs to create a zesty vinaigrette.

  • 6

    Slice the roasted chicken and add it to the salad. Sprinkle the crispy roasted chickpeas on top.

  • 7

    Drizzle the prepared vinaigrette over the salad and toss gently to mix all ingredients well.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.

Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

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

Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Vegetable Chopped Salad with Zesty Vinaigrette

Enjoy a vibrant medley of crispy, fresh vegetables tossed with tender herb-roasted chicken and crunchy roasted chickpeas, all brought together with a zesty, herb-infused vinaigrette. This salad is as nourishing as it is colorful, offering a delightful balance of textures and flavors ideal for a wholesome meal.

NUTRITION

449kcal
Protein
41.2g
Fat
19g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

2 cups Mixed Salad Greens (85g)

1 portion diced Cucumber (40g)

1/2 cup halved Cherry Tomatoes (75g)

1/2 medium Red Bell Pepper (50g)

1/8 medium Red Onion (15g)

1/4 cup Roasted Chickpeas (42g)

1 tbsp Olive Oil (14g)

1 tbsp Lemon Juice (15g)

1 tsp Dijon Mustard (5g)

1 tbsp Mixed Fresh Herbs (3g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite dried herbs, salt, and pepper. Place it on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once cooked, allow it to rest before slicing.

  • 3

    On a separate baking sheet, toss the chickpeas with a light drizzle of olive oil, salt, and pepper. Roast in the oven for about 15 minutes until crunchy.

  • 4

    While the chicken and chickpeas are roasting, chop the cucumber, cherry tomatoes, red bell pepper, and red onion. In a large salad bowl, combine these vegetables with the mixed salad greens.

  • 5

    In a small bowl, whisk together lemon juice, Dijon mustard, the remaining olive oil (if any, adjust based on your taste preference), and chopped fresh herbs to create a zesty vinaigrette.

  • 6

    Slice the roasted chicken and add it to the salad. Sprinkle the crispy roasted chickpeas on top.

  • 7

    Drizzle the prepared vinaigrette over the salad and toss gently to mix all ingredients well.

  • 8

    Serve immediately and enjoy a balanced, flavorful meal.