Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

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

Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

Enjoy a vibrant bowl featuring perfectly roasted vegetables paired with succulent lemon-herb grilled chicken, tossed over fresh greens and chickpeas. This balanced bowl brings a bright citrus dressing with garlic and herbs, delivering satisfying flavors and a nutritious boost suitable for any meal of the day.

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NUTRITION

376kcal
Protein
38.9g
Fat
13.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 cup Mixed Salad Greens

1/3 cup Chickpeas

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (parsley & oregano)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, then toss with a pinch of salt, pepper, and half of the freshly chopped herbs.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and the remaining fresh herbs. Sauté or grill the chicken over medium-high heat until fully cooked through (internal temperature should reach 165°F), about 6-7 minutes per side depending on thickness.

  • 5

    In a small bowl, whisk together lemon juice, minced garlic, and a dash of salt and pepper to create a light dressing.

  • 6

    Assemble your salad bowl by layering the mixed salad greens, roasted vegetables, and chickpeas. Slice the cooked chicken breast and place on top.

  • 7

    Drizzle the lemon-herb dressing over the bowl, toss gently if desired, and serve immediately.

Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

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

Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Roasted Vegetable Salad Bowl

Enjoy a vibrant bowl featuring perfectly roasted vegetables paired with succulent lemon-herb grilled chicken, tossed over fresh greens and chickpeas. This balanced bowl brings a bright citrus dressing with garlic and herbs, delivering satisfying flavors and a nutritious boost suitable for any meal of the day.

NUTRITION

376kcal
Protein
38.9g
Fat
13.9g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

2 tsp Olive Oil

1 cup Mixed Salad Greens

1/3 cup Chickpeas

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (parsley & oregano)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet and drizzle with olive oil, then toss with a pinch of salt, pepper, and half of the freshly chopped herbs.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt, pepper, and the remaining fresh herbs. Sauté or grill the chicken over medium-high heat until fully cooked through (internal temperature should reach 165°F), about 6-7 minutes per side depending on thickness.

  • 5

    In a small bowl, whisk together lemon juice, minced garlic, and a dash of salt and pepper to create a light dressing.

  • 6

    Assemble your salad bowl by layering the mixed salad greens, roasted vegetables, and chickpeas. Slice the cooked chicken breast and place on top.

  • 7

    Drizzle the lemon-herb dressing over the bowl, toss gently if desired, and serve immediately.