Grilled Chicken Salad with Roasted Vegetables and Feta

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

Grilled Chicken Salad with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Feta

Savor a fresh and vibrant lunch featuring tender grilled chicken breast atop a bed of crisp mixed greens, complemented by roasted bell peppers and zucchini. Topped with a light sprinkle of tangy feta and finished with a zesty olive oil and lemon dressing, this salad offers a harmonious blend of textures and flavors.

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NUTRITION

346kcal
Protein
30.5g
Fat
20.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Roasted Vegetables (Bell Pepper & Zucchini)

0.5 ounce Crumbled Feta Cheese

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, toss diced bell peppers and zucchini with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 15 minutes until tender.

  • 4

    In a large bowl, combine the mixed greens with the roasted vegetables.

  • 5

    Crumble the feta cheese over the salad.

  • 6

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice. Drizzle over the salad.

  • 7

    Top the salad with the grilled chicken slices and toss gently to combine all flavors.

Grilled Chicken Salad with Roasted Vegetables and Feta

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

Grilled Chicken Salad with Roasted Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Feta

Savor a fresh and vibrant lunch featuring tender grilled chicken breast atop a bed of crisp mixed greens, complemented by roasted bell peppers and zucchini. Topped with a light sprinkle of tangy feta and finished with a zesty olive oil and lemon dressing, this salad offers a harmonious blend of textures and flavors.

NUTRITION

346kcal
Protein
30.5g
Fat
20.1g
Carbs
13.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces grilled Chicken Breast

2 cups Mixed Greens

1/2 cup Roasted Vegetables (Bell Pepper & Zucchini)

0.5 ounce Crumbled Feta Cheese

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and lightly season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, slice the chicken into strips.

  • 3

    Meanwhile, toss diced bell peppers and zucchini with a pinch of salt, pepper, and a drizzle of olive oil, then roast in a preheated oven at 400°F for about 15 minutes until tender.

  • 4

    In a large bowl, combine the mixed greens with the roasted vegetables.

  • 5

    Crumble the feta cheese over the salad.

  • 6

    Prepare the dressing by whisking together the extra virgin olive oil and lemon juice. Drizzle over the salad.

  • 7

    Top the salad with the grilled chicken slices and toss gently to combine all flavors.