Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

Enjoy a light yet satisfying dish featuring tender herb-roasted chicken paired with a medley of crisp fresh vegetables, all tossed in a vibrant lemon vinaigrette. This salad is bursting with bright flavors and textures that make it perfect for any meal, offering a wholesome balance that’s both nutritious and delicious.

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NUTRITION

293kcal
Protein
37.7g
Fat
8.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 cup Red Bell Pepper, chopped

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Basil/Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4-ounce chicken breast lightly with salt, pepper, and a sprinkle of chopped fresh herbs. Roast in the oven for about 20-25 minutes or until the chicken is cooked through and juices run clear.

  • 3

    While the chicken roasts, prepare the salad. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the lemon vinaigrette.

  • 5

    Once the chicken is cooked and slightly cooled, slice it into strips and add to the salad.

  • 6

    Drizzle the lemon vinaigrette over the salad, add the remaining fresh herbs, and gently toss to combine.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal!

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

Enjoy a light yet satisfying dish featuring tender herb-roasted chicken paired with a medley of crisp fresh vegetables, all tossed in a vibrant lemon vinaigrette. This salad is bursting with bright flavors and textures that make it perfect for any meal, offering a wholesome balance that’s both nutritious and delicious.

NUTRITION

293kcal
Protein
37.7g
Fat
8.7g
Carbs
14.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 cup Red Bell Pepper, chopped

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Basil/Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4-ounce chicken breast lightly with salt, pepper, and a sprinkle of chopped fresh herbs. Roast in the oven for about 20-25 minutes or until the chicken is cooked through and juices run clear.

  • 3

    While the chicken roasts, prepare the salad. In a large bowl, combine mixed salad greens, cherry tomatoes, cucumber slices, and red bell pepper.

  • 4

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the lemon vinaigrette.

  • 5

    Once the chicken is cooked and slightly cooled, slice it into strips and add to the salad.

  • 6

    Drizzle the lemon vinaigrette over the salad, add the remaining fresh herbs, and gently toss to combine.

  • 7

    Serve immediately and enjoy your balanced, flavorful meal!