Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

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

Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

Enjoy a bright and satisfying meal featuring zesty lemon herb grilled chicken paired with a refreshing bed of crisp mixed greens and tender, roasted vegetables. This light yet flavorful dish balances protein-packed chicken with the vibrant sweetness of roasted zucchini and red bell pepper, enhanced by a delicate drizzle of olive oil and lemon. Perfect for a nourishing dinner that leaves you feeling energized and satisfied.

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NUTRITION

323kcal
Protein
38.3g
Fat
13.5g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 tablespoons Lemon Juice

2 teaspoons Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, mix lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, toss the mixed greens with a drizzle of the remaining marinade to lightly season them.

  • 5

    Slice the zucchini and red bell pepper into bite-sized pieces. Place them on a baking sheet, season with a pinch of salt and pepper, and roast in a preheated oven at 400°F for 12-15 minutes until tender and slightly charred.

  • 6

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 7

    Once the chicken is cooked, slice it against the grain.

  • 8

    To serve, arrange a generous bed of mixed greens on a plate, top with the sliced chicken, and surround with the roasted vegetables. Enjoy immediately.

Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

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

Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Grilled Chicken with Crisp Greens and Roasted Vegetables

Enjoy a bright and satisfying meal featuring zesty lemon herb grilled chicken paired with a refreshing bed of crisp mixed greens and tender, roasted vegetables. This light yet flavorful dish balances protein-packed chicken with the vibrant sweetness of roasted zucchini and red bell pepper, enhanced by a delicate drizzle of olive oil and lemon. Perfect for a nourishing dinner that leaves you feeling energized and satisfied.

NUTRITION

323kcal
Protein
38.3g
Fat
13.5g
Carbs
12.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens

1/2 cup Zucchini

1/2 cup Red Bell Pepper

2 tablespoons Lemon Juice

2 teaspoons Olive Oil

1 teaspoon Dried Oregano

1 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by preheating your grill or grill pan over medium-high heat.

  • 2

    In a small bowl, mix lemon juice, olive oil, dried oregano, dried thyme, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it sit for at least 15 minutes.

  • 4

    While the chicken marinates, toss the mixed greens with a drizzle of the remaining marinade to lightly season them.

  • 5

    Slice the zucchini and red bell pepper into bite-sized pieces. Place them on a baking sheet, season with a pinch of salt and pepper, and roast in a preheated oven at 400°F for 12-15 minutes until tender and slightly charred.

  • 6

    Grill the chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.

  • 7

    Once the chicken is cooked, slice it against the grain.

  • 8

    To serve, arrange a generous bed of mixed greens on a plate, top with the sliced chicken, and surround with the roasted vegetables. Enjoy immediately.