Name: Herb-Roasted Chicken with Crisp Greens, Tomatoes, Olives, and Creamy Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 2 cups Baby Spinach; 1/2 cup Cherry Tomatoes; 6 Kalamata Olives (pitted); 1 oz Feta Cheese; 1 tsp Olive Oil; Mixed Herbs (Rosemary & Thyme) to taste

Herb-Roasted Chicken with Crisp Greens, Tomatoes, Olives, and Creamy Feta

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Crisp Greens, Tomatoes, Olives, and Creamy Feta

Savor a perfectly roasted chicken breast seasoned with aromatic herbs and a light drizzle of olive oil, served atop a fresh and crunchy salad of baby spinach, sweet cherry tomatoes, briny Kalamata olives, and tangy creamy feta cheese. This dish marries warm, savory flavors with cool, crisp textures for a balanced and satisfying meal.

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NUTRITION

Protein

41.8g

Fat

18.9g

Carbs

8.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

6 Kalamata Olives (pitted)

1 oz Feta Cheese

1 tsp Olive Oil

Mixed Herbs (Rosemary & Thyme) to taste

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PREPARATION

1
Preheat your oven to 375°F.
2
Pat the chicken breast dry and season generously with mixed herbs, salt, and pepper. Drizzle with a teaspoon of olive oil.
3
Place the chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F.
4
While the chicken is roasting, assemble the salad by combining baby spinach, halved cherry tomatoes, pitted Kalamata olives, and crumbled feta cheese in a bowl.
5
Once the chicken is cooked, let it rest for a few minutes before slicing it thinly.
6
Top the salad with the sliced chicken and add an extra drizzle of olive oil or a squeeze of lemon if desired. Serve immediately.