Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

Enjoy a vibrant and satisfying meal featuring perfectly grilled chicken breast paired with a colorful mix of roasted vegetables, all tossed with fresh greens and crowned with a silky avocado dressing. The dressing provides a creamy tang that ties the flavors together, creating a balanced dish that is both refreshing and nourishing.

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NUTRITION

376kcal
Protein
39.7g
Fat
15.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 cup Mixed Greens

1/4 Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F to roast the vegetables.

  • 4

    Toss the sliced red bell pepper and zucchini with a pinch of salt, pepper, and a small drizzle of olive oil. Roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    In a blender or food processor, combine the avocado, lemon juice, remaining olive oil, salt, and pepper. Blend until smooth to create the creamy dressing.

  • 6

    In a large bowl, combine the mixed greens and cherry tomatoes. Add the roasted vegetables once they have cooled slightly.

  • 7

    Slice the grilled chicken breast and arrange on top of the salad. Drizzle the creamy avocado dressing over the salad and serve immediately.

Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Creamy Avocado Dressing

Enjoy a vibrant and satisfying meal featuring perfectly grilled chicken breast paired with a colorful mix of roasted vegetables, all tossed with fresh greens and crowned with a silky avocado dressing. The dressing provides a creamy tang that ties the flavors together, creating a balanced dish that is both refreshing and nourishing.

NUTRITION

376kcal
Protein
39.7g
Fat
15.8g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup Cherry Tomatoes

1 cup Mixed Greens

1/4 Avocado

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Grill for about 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 3

    While the chicken is grilling, preheat your oven to 400°F to roast the vegetables.

  • 4

    Toss the sliced red bell pepper and zucchini with a pinch of salt, pepper, and a small drizzle of olive oil. Roast on a baking sheet for 15-20 minutes until tender and slightly charred.

  • 5

    In a blender or food processor, combine the avocado, lemon juice, remaining olive oil, salt, and pepper. Blend until smooth to create the creamy dressing.

  • 6

    In a large bowl, combine the mixed greens and cherry tomatoes. Add the roasted vegetables once they have cooled slightly.

  • 7

    Slice the grilled chicken breast and arrange on top of the salad. Drizzle the creamy avocado dressing over the salad and serve immediately.