Grilled Chicken Salad with Roasted Vegetables and Greek Yogurt Dressing

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 Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Greek Yogurt Dressing

Enjoy a vibrant mix of lightly grilled chicken, colorful roasted vegetables, and a tangy Greek yogurt dressing enhanced with olive oil and a hint of creamy avocado. This refreshing salad marries warm and cool textures, offering a balanced medley of flavors perfect for a nutritious midday meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

361kcal
Protein
19.1g
Fat
21.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Chicken Breast

1.5 cups Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

3 tsp Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell peppers and zucchini with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While vegetables are roasting, season the chicken breast lightly with salt and pepper and grill over medium-high heat until cooked through, about 4-5 minutes per side. Let rest and slice thinly.

  • 3

    In a small bowl, combine nonfat Greek yogurt, lemon juice, and 1 tsp olive oil. Whisk until smooth; adjust seasonings with salt and pepper to taste.

  • 4

    In a large bowl, arrange the roasted vegetables and add the sliced grilled chicken. Dice the quarter avocado and gently fold it into the salad.

  • 5

    Drizzle the Greek yogurt dressing over the salad and toss gently to combine. Serve immediately.

Grilled Chicken Salad with Roasted Vegetables and Greek Yogurt Dressing

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 Greek Yogurt Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Greek Yogurt Dressing

Enjoy a vibrant mix of lightly grilled chicken, colorful roasted vegetables, and a tangy Greek yogurt dressing enhanced with olive oil and a hint of creamy avocado. This refreshing salad marries warm and cool textures, offering a balanced medley of flavors perfect for a nutritious midday meal.

NUTRITION

361kcal
Protein
19.1g
Fat
21.8g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

1.4 oz Grilled Chicken Breast

1.5 cups Mixed Roasted Vegetables

2 tbsp Nonfat Greek Yogurt

3 tsp Olive Oil

1/4 Avocado

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped bell peppers and zucchini with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for about 20 minutes until tender and slightly charred.

  • 2

    While vegetables are roasting, season the chicken breast lightly with salt and pepper and grill over medium-high heat until cooked through, about 4-5 minutes per side. Let rest and slice thinly.

  • 3

    In a small bowl, combine nonfat Greek yogurt, lemon juice, and 1 tsp olive oil. Whisk until smooth; adjust seasonings with salt and pepper to taste.

  • 4

    In a large bowl, arrange the roasted vegetables and add the sliced grilled chicken. Dice the quarter avocado and gently fold it into the salad.

  • 5

    Drizzle the Greek yogurt dressing over the salad and toss gently to combine. Serve immediately.