YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Salad Bowl with Fresh Vegetables and Lemon Vinaigrette
A vibrant bowl featuring tender herb-roasted chicken paired with a medley of crisp mixed greens, juicy cherry tomatoes, refreshing cucumber, sweet red bell pepper, and creamy avocado, all tossed in a zesty lemon vinaigrette. This dish delivers a harmonious balance of flavors and textures, perfect for a nourishing meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
2 cups Mixed Greens
0.5 cup Cherry Tomatoes
0.5 cup Cucumber slices
0.5 medium Red Bell Pepper
0.25 medium Avocado
0.5 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Herbs and Spices to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with your favorite herbs and spices. Place it on a baking tray and roast in the oven for about 20-25 minutes or until fully cooked and golden brown. Let it cool before slicing.
In a large bowl, combine the mixed greens, cherry tomatoes, cucumber slices, and red bell pepper.
Add the sliced chicken breast on top of the salad.
Cube or slice the avocado and gently incorporate it into the bowl.
In a small container, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to prepare the lemon vinaigrette.
Drizzle the vinaigrette over the salad and toss lightly to combine all the flavors.
Serve immediately and enjoy your fresh, herb-roasted chicken salad bowl.