Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant and wholesome meal featuring tender herb-roasted chicken paired with a refreshing medley of crisp fresh vegetables, all lightly dressed in a bright and tangy lemon-herb vinaigrette. Perfect for any meal of the day, this dish brings a burst of color and flavor, delighting your palate while keeping it nutritious.

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NUTRITION

371kcal
Protein
38.8g
Fat
18.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, and chopped fresh herbs. Place the chicken on a baking sheet.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly golden. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the salad by combining the mixed greens, halved cherry tomatoes, sliced cucumber, and chopped red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and additional chopped herbs to create the vinaigrette.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently until evenly coated.

  • 7

    Top the salad with the sliced herb-roasted chicken, and serve immediately.

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

Enjoy a vibrant and wholesome meal featuring tender herb-roasted chicken paired with a refreshing medley of crisp fresh vegetables, all lightly dressed in a bright and tangy lemon-herb vinaigrette. Perfect for any meal of the day, this dish brings a burst of color and flavor, delighting your palate while keeping it nutritious.

NUTRITION

371kcal
Protein
38.8g
Fat
18.4g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, minced garlic, and chopped fresh herbs. Place the chicken on a baking sheet.

  • 3

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly golden. Once done, let it rest for a few minutes before slicing.

  • 4

    Meanwhile, prepare the salad by combining the mixed greens, halved cherry tomatoes, sliced cucumber, and chopped red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and additional chopped herbs to create the vinaigrette.

  • 6

    Drizzle the lemon-herb vinaigrette over the salad and toss gently until evenly coated.

  • 7

    Top the salad with the sliced herb-roasted chicken, and serve immediately.