Roasted Italian Chicken Chopped Salad

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

Roasted Italian Chicken Chopped Salad

YOUR SOLIN GENERATED RECIPE

Roasted Italian Chicken Chopped Salad

Enjoy a hearty and flavorful meal with tender roasted Italian chicken, complemented by a medley of fresh, crisp vegetables and a tangy balsamic-olive oil dressing. The perfect combination for a clean, balanced meal that delights the senses.

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NUTRITION

387kcal
Protein
34.4g
Fat
21.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Hard-Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1/4 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of dried oregano. Place it on a baking tray and roast for 20-25 minutes until fully cooked.

  • 3

    While the chicken roasts, hard-boil the egg by placing it in boiling water for 9-10 minutes. Once cooked, peel and set aside.

  • 4

    Prepare the salad by chopping the mixed greens, halving the cherry tomatoes, slicing the cucumber, and cutting the red onion into thin slices.

  • 5

    Once the chicken is done, let it rest for a few minutes before dicing it into bite-sized pieces.

  • 6

    Slice the hard-boiled egg and add it to the vegetable mix.

  • 7

    In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of dried oregano to create the dressing.

  • 8

    Combine the diced chicken with the chopped vegetables and drizzle the dressing over the salad. Toss gently to ensure even coating.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed Italian chicken chopped salad.

Roasted Italian Chicken Chopped Salad

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

Roasted Italian Chicken Chopped Salad

YOUR SOLIN GENERATED RECIPE

Roasted Italian Chicken Chopped Salad

Enjoy a hearty and flavorful meal with tender roasted Italian chicken, complemented by a medley of fresh, crisp vegetables and a tangy balsamic-olive oil dressing. The perfect combination for a clean, balanced meal that delights the senses.

NUTRITION

387kcal
Protein
34.4g
Fat
21.3g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 large Hard-Boiled Egg

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup sliced Cucumber

1/4 cup sliced Red Onion

1 tbsp Olive Oil

1 tbsp Balsamic Vinegar

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a pinch of dried oregano. Place it on a baking tray and roast for 20-25 minutes until fully cooked.

  • 3

    While the chicken roasts, hard-boil the egg by placing it in boiling water for 9-10 minutes. Once cooked, peel and set aside.

  • 4

    Prepare the salad by chopping the mixed greens, halving the cherry tomatoes, slicing the cucumber, and cutting the red onion into thin slices.

  • 5

    Once the chicken is done, let it rest for a few minutes before dicing it into bite-sized pieces.

  • 6

    Slice the hard-boiled egg and add it to the vegetable mix.

  • 7

    In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of dried oregano to create the dressing.

  • 8

    Combine the diced chicken with the chopped vegetables and drizzle the dressing over the salad. Toss gently to ensure even coating.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed Italian chicken chopped salad.