Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

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

Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

Enjoy a vibrant, herb-infused roasted chicken served atop a bed of crisp, fresh vegetables and drizzled with a tangy, zesty vinaigrette. This dish combines savory roasted chicken with a rainbow of salad greens and veggies, perfectly balanced by a bright lemon-Dijon dressing.

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NUTRITION

374kcal
Protein
34.3g
Fat
21.8g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/2 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with fresh rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken on a lightly greased baking tray and roast for 20-25 minutes or until fully cooked.

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to create the zesty vinaigrette.

  • 6

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

  • 7

    Place the sliced chicken on top of the salad and drizzle with the vinaigrette.

  • 8

    Toss gently to combine all flavors and serve immediately.

Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

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

Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crisp Vegetable Salad with Zesty Vinaigrette

Enjoy a vibrant, herb-infused roasted chicken served atop a bed of crisp, fresh vegetables and drizzled with a tangy, zesty vinaigrette. This dish combines savory roasted chicken with a rainbow of salad greens and veggies, perfectly balanced by a bright lemon-Dijon dressing.

NUTRITION

374kcal
Protein
34.3g
Fat
21.8g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/2 medium Red Bell Pepper

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dijon Mustard

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with fresh rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Place the chicken on a lightly greased baking tray and roast for 20-25 minutes or until fully cooked.

  • 4

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

  • 5

    In a small bowl, whisk together olive oil, lemon juice, and Dijon mustard to create the zesty vinaigrette.

  • 6

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

  • 7

    Place the sliced chicken on top of the salad and drizzle with the vinaigrette.

  • 8

    Toss gently to combine all flavors and serve immediately.