Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

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

Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

Enjoy a vibrant, hearty salad featuring tender herb-roasted chicken paired with a colorful medley of crispy vegetables. Fresh mixed greens, juicy cherry tomatoes, crunchy cucumbers, red bell pepper, and carrots come together under a delightful tangy oregano vinaigrette, creating an experience that's both refreshing and satisfying.

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NUTRITION

335kcal
Protein
38.3g
Fat
13.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 medium Red Bell Pepper

1/4 cup Carrot, sliced

2 teaspoons Olive Oil

1 teaspoon Red Wine Vinegar

1 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of oregano.

  • 2

    Place the chicken on a baking tray and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 3

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

  • 4

    In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to create the tangy vinaigrette.

  • 5

    Slice the roasted chicken into strips and add to the salad. Drizzle the vinaigrette over the salad and toss gently to combine all flavors.

  • 6

    Serve immediately and enjoy your nutrient-packed meal.

Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

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

Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crispy Vegetable Salad with Tangy Oregano Vinaigrette

Enjoy a vibrant, hearty salad featuring tender herb-roasted chicken paired with a colorful medley of crispy vegetables. Fresh mixed greens, juicy cherry tomatoes, crunchy cucumbers, red bell pepper, and carrots come together under a delightful tangy oregano vinaigrette, creating an experience that's both refreshing and satisfying.

NUTRITION

335kcal
Protein
38.3g
Fat
13.1g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 medium Red Bell Pepper

1/4 cup Carrot, sliced

2 teaspoons Olive Oil

1 teaspoon Red Wine Vinegar

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a sprinkle of oregano.

  • 2

    Place the chicken on a baking tray and roast for 20-25 minutes or until the internal temperature reaches 165°F. Once done, allow it to rest for a few minutes before slicing.

  • 3

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

  • 4

    In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper to create the tangy vinaigrette.

  • 5

    Slice the roasted chicken into strips and add to the salad. Drizzle the vinaigrette over the salad and toss gently to combine all flavors.

  • 6

    Serve immediately and enjoy your nutrient-packed meal.