Warm Spiced Roasted Chicken with Crisp Vegetable Salad

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

Warm Spiced Roasted Chicken with Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Warm Spiced Roasted Chicken with Crisp Vegetable Salad

Enjoy a balanced plate featuring warm, spiced roasted chicken paired with a refreshingly crisp vegetable salad and a side of nutty, fluffy quinoa. The tender chicken is perfectly seasoned with a blend of warming spices, while the salad bursts with vibrant colors and a zesty lemon vinaigrette, creating a dish that is both satisfying and healthful.

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NUTRITION

395kcal
Protein
41.8g
Fat
10.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

1 cup Mixed Salad Greens

0.5 cup Cucumber slices

0.5 cup Cherry Tomatoes (halved)

0.5 cup Red Bell Pepper slices

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 teaspoon Warm Spices (Cumin, Paprika, Turmeric)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with warm spices, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the salad by combining mixed salad greens, sliced cucumber, halved cherry tomatoes, and red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 7

    Serve the roasted chicken sliced over a bed of the crisp vegetable salad with a side of cooked quinoa for a balanced, satisfying meal.

Warm Spiced Roasted Chicken with Crisp Vegetable Salad

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

Warm Spiced Roasted Chicken with Crisp Vegetable Salad

YOUR SOLIN GENERATED RECIPE

Warm Spiced Roasted Chicken with Crisp Vegetable Salad

Enjoy a balanced plate featuring warm, spiced roasted chicken paired with a refreshingly crisp vegetable salad and a side of nutty, fluffy quinoa. The tender chicken is perfectly seasoned with a blend of warming spices, while the salad bursts with vibrant colors and a zesty lemon vinaigrette, creating a dish that is both satisfying and healthful.

NUTRITION

395kcal
Protein
41.8g
Fat
10.6g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (skinless)

1 cup Mixed Salad Greens

0.5 cup Cucumber slices

0.5 cup Cherry Tomatoes (halved)

0.5 cup Red Bell Pepper slices

1 teaspoon Olive Oil

0.5 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 teaspoon Warm Spices (Cumin, Paprika, Turmeric)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season both sides with warm spices, salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is cooking, prepare the salad by combining mixed salad greens, sliced cucumber, halved cherry tomatoes, and red bell pepper in a bowl.

  • 5

    In a small bowl, whisk together olive oil, lemon juice, a pinch of salt, and pepper to create a light vinaigrette.

  • 6

    Drizzle the vinaigrette over the salad and toss gently to combine.

  • 7

    Serve the roasted chicken sliced over a bed of the crisp vegetable salad with a side of cooked quinoa for a balanced, satisfying meal.