Herb-Roasted Chicken with Crunchy Mixed Greens Salad

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

Herb-Roasted Chicken with Crunchy Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crunchy Mixed Greens Salad

Enjoy a delightful dish featuring tender herb-roasted chicken breast paired with a refreshing, crunchy mixed greens salad accented by a zesty balsamic dressing and a touch of creamy avocado. Perfectly balanced for a light yet satisfying meal.

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NUTRITION

341kcal
Protein
39g
Fat
13.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 piece Cucumber

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 portion Avocado

Pinch Mixed Dried Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Drizzle a small amount of olive oil over the chicken, ensuring it is evenly coated.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the salad. In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and diced avocado.

  • 6

    Drizzle the balsamic vinegar over the salad and toss gently to combine.

  • 7

    Once the chicken is done, allow it to rest for a few minutes before slicing.

  • 8

    Serve the sliced herb-roasted chicken alongside the crunchy mixed greens salad for a well-balanced and satisfying meal.

Herb-Roasted Chicken with Crunchy Mixed Greens Salad

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

Herb-Roasted Chicken with Crunchy Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crunchy Mixed Greens Salad

Enjoy a delightful dish featuring tender herb-roasted chicken breast paired with a refreshing, crunchy mixed greens salad accented by a zesty balsamic dressing and a touch of creamy avocado. Perfectly balanced for a light yet satisfying meal.

NUTRITION

341kcal
Protein
39g
Fat
13.7g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 piece Cucumber

1 tbsp Balsamic Vinegar

1 tsp Olive Oil

1 portion Avocado

Pinch Mixed Dried Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

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

  • 3

    Drizzle a small amount of olive oil over the chicken, ensuring it is evenly coated.

  • 4

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken roasts, prepare the salad. In a large bowl, combine mixed greens, halved cherry tomatoes, sliced cucumber, and diced avocado.

  • 6

    Drizzle the balsamic vinegar over the salad and toss gently to combine.

  • 7

    Once the chicken is done, allow it to rest for a few minutes before slicing.

  • 8

    Serve the sliced herb-roasted chicken alongside the crunchy mixed greens salad for a well-balanced and satisfying meal.