YOUR SOLIN GENERATED RECIPE
Crispy Fresh Greens and Roasted Vegetable Salad with Tangy Lemon Vinaigrette
Enjoy a vibrant medley of crispy fresh greens and robust roasted vegetables topped with succulent grilled chicken and crumbled feta cheese, all drizzled with a tangy lemon vinaigrette. This salad balances crunchy textures, savory roasted flavors, and a bright citrus finish, making it a satisfying meal for any time of day.
INGREDIENTS
3 cups Mixed Greens (90g)
3 ounces Grilled Chicken Breast (85g)
0.5 cup Roasted Chickpeas (82g)
1 cup Roasted Brussels Sprouts (88g)
0.5 cup Roasted Red Bell Pepper (75g)
0.25 cup Crumbled Feta Cheese (38g)
1 teaspoon Olive Oil (4.5g)
1 tablespoon Lemon Juice (15g)
Salt and Black Pepper (to taste)
PREPARATION
Preheat your oven to 400°F if roasting vegetables or chickpeas.
Toss the chickpeas, Brussels sprouts, and red bell pepper with a small drizzle of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes until lightly crispy and tender.
Meanwhile, grill or pan-cook the chicken breast seasoned with salt and pepper until fully cooked, then slice it into strips.
In a large mixing bowl, combine the fresh mixed greens with the roasted vegetables and chickpeas.
Drizzle the lemon juice and remaining olive oil over the salad, then toss gently to coat.
Top the salad with grilled chicken slices and crumbled feta cheese.
Finish with a final sprinkle of salt and pepper if needed, then serve immediately.