Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

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

Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

Savor a vibrant salad featuring tender lemon-herb roasted chicken paired with a medley of fresh vegetables. This dish combines juicy chicken with crisp mixed greens, sweet cherry tomatoes, cool cucumber, and a touch of red onion, all dressed in a zesty olive oil and lemon dressing that brings brightness to every bite.

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NUTRITION

349kcal
Protein
37.3g
Fat
18.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber

1 tbsp Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry. In a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast evenly with the lemon-herb marinade. Place on a baking tray lined with parchment paper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced cucumber, and thin red onion slices in a large bowl.

  • 6

    Once the chicken is done, let it rest for 5 minutes before slicing it into strips.

  • 7

    Place the sliced chicken on top of the salad. Drizzle any remaining dressing from the baking tray over the salad if desired.

  • 8

    Toss gently to combine all ingredients and serve immediately.

Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

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

Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Salad with Fresh Vegetables

Savor a vibrant salad featuring tender lemon-herb roasted chicken paired with a medley of fresh vegetables. This dish combines juicy chicken with crisp mixed greens, sweet cherry tomatoes, cool cucumber, and a touch of red onion, all dressed in a zesty olive oil and lemon dressing that brings brightness to every bite.

NUTRITION

349kcal
Protein
37.3g
Fat
18.2g
Carbs
8.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber

1 tbsp Red Onion

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry. In a small bowl, mix lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast evenly with the lemon-herb marinade. Place on a baking tray lined with parchment paper.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, sliced cucumber, and thin red onion slices in a large bowl.

  • 6

    Once the chicken is done, let it rest for 5 minutes before slicing it into strips.

  • 7

    Place the sliced chicken on top of the salad. Drizzle any remaining dressing from the baking tray over the salad if desired.

  • 8

    Toss gently to combine all ingredients and serve immediately.