Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

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

Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

Savor this vibrant Chicken Salad that features tender lemon herb-infused chicken paired with a crisp mix of greens and a medley of roasted vegetables. Finished with a light drizzle of olive oil and a burst of fresh lemon juice, this dish offers a refreshing balance of flavors and textures perfect for a clean eating meal.

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NUTRITION

320kcal
Protein
41.4g
Fat
10.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens (Spinach & Arugula)

1 cup Roasted Vegetables (Red Bell Pepper, Zucchini, Broccoli)

0.5 cup Crispy Greens (Lightly Baked Kale)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables and baking the kale.

  • 2

    Season the chicken breast with a squeeze of lemon juice, chopped fresh herbs, salt, and pepper. Grill or pan-sear until cooked thoroughly, then slice into strips.

  • 3

    Toss chopped red bell pepper, zucchini, and broccoli with a small drizzle of olive oil, salt, and pepper. Roast the vegetables in the oven for about 15 minutes or until tender.

  • 4

    For the crispy greens, lightly toss chopped kale with a touch of olive oil, place on a baking sheet, and bake for 5-7 minutes until slightly crisp.

  • 5

    In a large bowl, combine the mixed greens with roasted vegetables and crispy kale. Add the sliced chicken on top.

  • 6

    Drizzle with extra fresh lemon juice and a teaspoon of olive oil. Garnish with additional fresh herbs if desired and serve immediately.

Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

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

Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad with Crispy Greens and Roasted Vegetables

Savor this vibrant Chicken Salad that features tender lemon herb-infused chicken paired with a crisp mix of greens and a medley of roasted vegetables. Finished with a light drizzle of olive oil and a burst of fresh lemon juice, this dish offers a refreshing balance of flavors and textures perfect for a clean eating meal.

NUTRITION

320kcal
Protein
41.4g
Fat
10.3g
Carbs
17.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 cups Mixed Greens (Spinach & Arugula)

1 cup Roasted Vegetables (Red Bell Pepper, Zucchini, Broccoli)

0.5 cup Crispy Greens (Lightly Baked Kale)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the vegetables and baking the kale.

  • 2

    Season the chicken breast with a squeeze of lemon juice, chopped fresh herbs, salt, and pepper. Grill or pan-sear until cooked thoroughly, then slice into strips.

  • 3

    Toss chopped red bell pepper, zucchini, and broccoli with a small drizzle of olive oil, salt, and pepper. Roast the vegetables in the oven for about 15 minutes or until tender.

  • 4

    For the crispy greens, lightly toss chopped kale with a touch of olive oil, place on a baking sheet, and bake for 5-7 minutes until slightly crisp.

  • 5

    In a large bowl, combine the mixed greens with roasted vegetables and crispy kale. Add the sliced chicken on top.

  • 6

    Drizzle with extra fresh lemon juice and a teaspoon of olive oil. Garnish with additional fresh herbs if desired and serve immediately.