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.

Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

Savor a light yet satisfying dish featuring tender roasted chicken breast atop a crisp medley of fresh vegetables, all lightly tossed in a vibrant lemon-herb vinaigrette. This salad delivers a refreshing balance of protein and vibrant, garden-fresh flavors with a zesty finish.

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NUTRITION

372kcal
Protein
38.5g
Fat
17.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber Slices

1/2 medium Red Bell Pepper

2 tbsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Place it on a lightly greased baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed salad greens, halved cherry tomatoes, cucumber slices, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and chopped fresh parsley. Season with a little salt and pepper to taste.

  • 6

    Slice the rested chicken breast into strips and add to the salad.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad and gently toss to combine.

  • 8

    Serve immediately and enjoy this fresh, nutritious meal.

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.

Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Fresh Vegetable Salad with Lemon-Herb Vinaigrette

Savor a light yet satisfying dish featuring tender roasted chicken breast atop a crisp medley of fresh vegetables, all lightly tossed in a vibrant lemon-herb vinaigrette. This salad delivers a refreshing balance of protein and vibrant, garden-fresh flavors with a zesty finish.

NUTRITION

372kcal
Protein
38.5g
Fat
17.5g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber Slices

1/2 medium Red Bell Pepper

2 tbsp Lemon Juice

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt and pepper. Place it on a lightly greased baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed salad greens, halved cherry tomatoes, cucumber slices, and red bell pepper in a large bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and chopped fresh parsley. Season with a little salt and pepper to taste.

  • 6

    Slice the rested chicken breast into strips and add to the salad.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad and gently toss to combine.

  • 8

    Serve immediately and enjoy this fresh, nutritious meal.