Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

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

Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

Enjoy a vibrant, warm salad featuring tender roasted carrots, hearty lentils, and succulent grilled chicken breast on a bed of fresh spinach, accented with tangy feta cheese and a creamy Greek yogurt lemon dressing. This dish brings together an inviting mix of textures and flavors that harmonize perfectly, delivering both comfort and nourishment.

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NUTRITION

464kcal
Protein
47.2g
Fat
14.2g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

1 cup diced carrots (roasted)

1/2 cup cooked lentils

1 cup baby spinach

1/4 medium red onion

1 oz crumbled feta cheese

3 oz grilled chicken breast

1/4 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced carrots with a bit of olive oil, salt, and pepper, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the carrots roast, cook lentils according to package instructions if not already prepared. Allow them to cool slightly.

  • 3

    Grill the chicken breast seasoned with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 4

    In a large bowl, combine the roasted carrots, cooked lentils, baby spinach, and thinly sliced red onion.

  • 5

    Prepare the creamy lemon dressing by whisking together nonfat Greek yogurt, extra virgin olive oil, and fresh lemon juice. Season with salt and pepper to taste.

  • 6

    Drizzle the dressing over the salad, then gently toss to combine all ingredients.

  • 7

    Top the salad with crumbled feta cheese and sliced grilled chicken. Serve warm.

Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

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

Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Warm Roasted Carrot and Lentil Salad with Creamy Lemon Dressing

Enjoy a vibrant, warm salad featuring tender roasted carrots, hearty lentils, and succulent grilled chicken breast on a bed of fresh spinach, accented with tangy feta cheese and a creamy Greek yogurt lemon dressing. This dish brings together an inviting mix of textures and flavors that harmonize perfectly, delivering both comfort and nourishment.

NUTRITION

464kcal
Protein
47.2g
Fat
14.2g
Carbs
41.9g

SERVINGS

1 serving

INGREDIENTS

1 cup diced carrots (roasted)

1/2 cup cooked lentils

1 cup baby spinach

1/4 medium red onion

1 oz crumbled feta cheese

3 oz grilled chicken breast

1/4 cup nonfat Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss diced carrots with a bit of olive oil, salt, and pepper, then roast for about 20-25 minutes until tender and slightly caramelized.

  • 2

    While the carrots roast, cook lentils according to package instructions if not already prepared. Allow them to cool slightly.

  • 3

    Grill the chicken breast seasoned with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 4

    In a large bowl, combine the roasted carrots, cooked lentils, baby spinach, and thinly sliced red onion.

  • 5

    Prepare the creamy lemon dressing by whisking together nonfat Greek yogurt, extra virgin olive oil, and fresh lemon juice. Season with salt and pepper to taste.

  • 6

    Drizzle the dressing over the salad, then gently toss to combine all ingredients.

  • 7

    Top the salad with crumbled feta cheese and sliced grilled chicken. Serve warm.