Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

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

Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

Enjoy a burst of flavors with this salad featuring crispy baked lemon herb chicken paired with a vibrant mix of fresh greens and colorful roasted veggies, accented by a zesty lemon dressing and a sprinkle of tangy feta cheese.

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NUTRITION

392kcal
Protein
42.4g
Fat
16.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Cucumber

1/2 Bell Pepper (halved)

1/2 small Zucchini

1 tsp Olive Oil

1 oz Feta Cheese

1 tbsp Lemon Juice & Zest

1 tsp Dried Herbs (Oregano, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the veggies.

  • 2

    Pat the chicken breast dry and season with salt, pepper, lemon juice, lemon zest, and dried herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Bake for 18-20 minutes until cooked through and edges become slightly crispy.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-size pieces. Toss with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine mixed greens, cherry tomatoes, and cucumber slices.

  • 6

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

  • 7

    Add the roasted veggies and sliced chicken on top of the greens. Sprinkle crumbled feta cheese over the salad.

  • 8

    Drizzle a bit more lemon juice or a tiny splash of olive oil if desired, then gently toss to combine and serve immediately.

Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

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

Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Salad with Fresh Greens and Roasted Veggies

Enjoy a burst of flavors with this salad featuring crispy baked lemon herb chicken paired with a vibrant mix of fresh greens and colorful roasted veggies, accented by a zesty lemon dressing and a sprinkle of tangy feta cheese.

NUTRITION

392kcal
Protein
42.4g
Fat
16.9g
Carbs
15.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Greens

1/2 cup halved Cherry Tomatoes

1/2 cup sliced Cucumber

1/2 Bell Pepper (halved)

1/2 small Zucchini

1 tsp Olive Oil

1 oz Feta Cheese

1 tbsp Lemon Juice & Zest

1 tsp Dried Herbs (Oregano, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the veggies.

  • 2

    Pat the chicken breast dry and season with salt, pepper, lemon juice, lemon zest, and dried herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper. Bake for 18-20 minutes until cooked through and edges become slightly crispy.

  • 4

    Meanwhile, chop the bell pepper and zucchini into bite-size pieces. Toss with olive oil, salt, and pepper. Spread on a separate baking sheet and roast in the oven for about 15 minutes until tender and slightly charred.

  • 5

    In a large bowl, combine mixed greens, cherry tomatoes, and cucumber slices.

  • 6

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

  • 7

    Add the roasted veggies and sliced chicken on top of the greens. Sprinkle crumbled feta cheese over the salad.

  • 8

    Drizzle a bit more lemon juice or a tiny splash of olive oil if desired, then gently toss to combine and serve immediately.