Crispy Chicken and Roasted Vegetable Salad

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

Crispy Chicken and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Salad

Enjoy a vibrant and satisfying salad featuring oven-roasted chicken breast with a crispy exterior, paired with a colorful medley of roasted bell pepper, zucchini, and red onion atop a bed of fresh spinach. This dish is perfectly balanced to deliver lean protein, wholesome veggies, and a zesty olive oil-lemon dressing for a meal that is both delicious and nutritious.

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NUTRITION

367kcal
Protein
38.3g
Fat
18.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 cups Spinach

1 tbsp Olive Oil

1 tsp Lemon Juice

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, combine diced red bell pepper, sliced zucchini, and red onion in a bowl. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    In a large bowl, layer the fresh spinach. Add the roasted vegetables on top.

  • 7

    Slice the baked chicken into strips and arrange them over the salad.

  • 8

    Drizzle the remaining olive oil and lemon juice over the salad for a bright, zesty finish. Toss gently before serving.

Crispy Chicken and Roasted Vegetable Salad

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

Crispy Chicken and Roasted Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Salad

Enjoy a vibrant and satisfying salad featuring oven-roasted chicken breast with a crispy exterior, paired with a colorful medley of roasted bell pepper, zucchini, and red onion atop a bed of fresh spinach. This dish is perfectly balanced to deliver lean protein, wholesome veggies, and a zesty olive oil-lemon dressing for a meal that is both delicious and nutritious.

NUTRITION

367kcal
Protein
38.3g
Fat
18.2g
Carbs
12.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup diced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

2 cups Spinach

1 tbsp Olive Oil

1 tsp Lemon Juice

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and garlic powder.

  • 3

    Place the seasoned chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, combine diced red bell pepper, sliced zucchini, and red onion in a bowl. Drizzle with half of the olive oil, season with salt and pepper, and toss to coat.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 6

    In a large bowl, layer the fresh spinach. Add the roasted vegetables on top.

  • 7

    Slice the baked chicken into strips and arrange them over the salad.

  • 8

    Drizzle the remaining olive oil and lemon juice over the salad for a bright, zesty finish. Toss gently before serving.