Grilled Chicken Over Mixed Greens with Roasted Vegetables

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

Grilled Chicken Over Mixed Greens with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Over Mixed Greens with Roasted Vegetables

Savor a light yet satisfying lunch featuring tender grilled chicken paired with a crisp bed of mixed greens and a medley of roasted vegetables. The dish is elevated with a touch of crunchy toasted oats and delicate apple slices for a hint of natural sweetness, finished with a drizzle of olive oil to tie the flavors together.

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NUTRITION

332kcal
Protein
20.7g
Fat
17g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1 large Egg

3 cups Mixed Greens

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

2 tbsp Rolled Oats (toasted)

1/2 apple, sliced

2 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired. Grill the chicken for about 4-5 minutes per side until cooked through and nicely charred.

  • 3

    Meanwhile, preheat your oven to 400°F and toss the chopped red bell pepper and zucchini with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 4

    Toast the rolled oats in a dry pan over low heat until they become golden and fragrant, stirring frequently to prevent burning.

  • 5

    Assemble the meal by layering the mixed greens in a bowl. Arrange the grilled chicken, roasted vegetables, and sliced apple over the greens. Place the egg on top, either whole or sliced if preferred.

  • 6

    Drizzle the remaining olive oil over the salad and sprinkle the toasted oats on top for a satisfying crunch.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch.

Grilled Chicken Over Mixed Greens with Roasted Vegetables

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

Grilled Chicken Over Mixed Greens with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Over Mixed Greens with Roasted Vegetables

Savor a light yet satisfying lunch featuring tender grilled chicken paired with a crisp bed of mixed greens and a medley of roasted vegetables. The dish is elevated with a touch of crunchy toasted oats and delicate apple slices for a hint of natural sweetness, finished with a drizzle of olive oil to tie the flavors together.

NUTRITION

332kcal
Protein
20.7g
Fat
17g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chicken Breast

1 large Egg

3 cups Mixed Greens

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

2 tbsp Rolled Oats (toasted)

1/2 apple, sliced

2 tsp Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon if desired. Grill the chicken for about 4-5 minutes per side until cooked through and nicely charred.

  • 3

    Meanwhile, preheat your oven to 400°F and toss the chopped red bell pepper and zucchini with a teaspoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 4

    Toast the rolled oats in a dry pan over low heat until they become golden and fragrant, stirring frequently to prevent burning.

  • 5

    Assemble the meal by layering the mixed greens in a bowl. Arrange the grilled chicken, roasted vegetables, and sliced apple over the greens. Place the egg on top, either whole or sliced if preferred.

  • 6

    Drizzle the remaining olive oil over the salad and sprinkle the toasted oats on top for a satisfying crunch.

  • 7

    Serve immediately and enjoy your nutritious, balanced lunch.