Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Garlic 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-Garlic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Garlic Vinaigrette

Savor the juicy herb-roasted chicken paired with a medley of crisp mixed greens, cherry tomatoes, cucumber, and red bell pepper, all doused in a zesty lemon-garlic vinaigrette. Perfectly balanced for a fulfilling meal that refreshes and nourishes.

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NUTRITION

359kcal
Protein
46.2g
Fat
12.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1 serving (about 5 halves) Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 medium Red Bell Pepper, sliced

1 Tbsp Lemon Juice

1/2 Tbsp Extra Virgin Olive Oil

1 Garlic clove

1 tsp Mixed Herbs (Thyme & Rosemary)

Salt and Black 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 herbs. Place on a baking tray.

  • 3

    Roast the chicken 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, cherry tomatoes, cucumber slices, and red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, and a pinch of salt and pepper to create the lemon-garlic vinaigrette.

  • 6

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

  • 7

    Toss the salad with the vinaigrette and top with sliced chicken. Serve immediately.

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Garlic 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-Garlic Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon-Garlic Vinaigrette

Savor the juicy herb-roasted chicken paired with a medley of crisp mixed greens, cherry tomatoes, cucumber, and red bell pepper, all doused in a zesty lemon-garlic vinaigrette. Perfectly balanced for a fulfilling meal that refreshes and nourishes.

NUTRITION

359kcal
Protein
46.2g
Fat
12.2g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1 serving (about 5 halves) Cherry Tomatoes

1/2 cup Cucumber, sliced

1/2 medium Red Bell Pepper, sliced

1 Tbsp Lemon Juice

1/2 Tbsp Extra Virgin Olive Oil

1 Garlic clove

1 tsp Mixed Herbs (Thyme & Rosemary)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and mixed herbs. Place on a baking tray.

  • 3

    Roast the chicken 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, cherry tomatoes, cucumber slices, and red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, minced garlic, and a pinch of salt and pepper to create the lemon-garlic vinaigrette.

  • 6

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

  • 7

    Toss the salad with the vinaigrette and top with sliced chicken. Serve immediately.