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 wholesome plate featuring succulent herb-roasted chicken atop a vibrant mix of fresh vegetables, kissed by a tangy lemon vinaigrette. This dish brings together the savory aroma of roasted herbs with crisp, refreshing produce, creating a balanced meal perfect for any time of the day.

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NUTRITION

353kcal
Protein
39.4g
Fat
14g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

2 cups Mixed Salad Greens

6 Cherry Tomatoes

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1/4 Avocado

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced cucumber, and sliced red bell pepper in a large bowl.

  • 5

    Dice the avocado and gently add to the salad.

  • 6

    In a small bowl, whisk together olive oil and fresh lemon juice to make the vinaigrette.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    Toss the salad lightly with the lemon vinaigrette and top with the sliced herb-roasted chicken.

  • 9

    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 wholesome plate featuring succulent herb-roasted chicken atop a vibrant mix of fresh vegetables, kissed by a tangy lemon vinaigrette. This dish brings together the savory aroma of roasted herbs with crisp, refreshing produce, creating a balanced meal perfect for any time of the day.

NUTRITION

353kcal
Protein
39.4g
Fat
14g
Carbs
17.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

2 cups Mixed Salad Greens

6 Cherry Tomatoes

1/2 medium Cucumber

1/2 medium Red Bell Pepper

1/4 Avocado

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed dried herbs.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced cucumber, and sliced red bell pepper in a large bowl.

  • 5

    Dice the avocado and gently add to the salad.

  • 6

    In a small bowl, whisk together olive oil and fresh lemon juice to make the vinaigrette.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    Toss the salad lightly with the lemon vinaigrette and top with the sliced herb-roasted chicken.

  • 9

    Serve immediately and enjoy your balanced, flavorful meal.