Herb-Roasted Chicken and Crisp Vegetable Salad with Tangy Lemon Dressing

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 Tangy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crisp Vegetable Salad with Tangy Lemon Dressing

Enjoy a vibrant mix of herb-roasted chicken paired with a colorful medley of crisp vegetables, all tossed in a tangy lemon dressing. This dish delivers a satisfying blend of lean protein and fresh produce, with a delightful crunch from almond slivers.

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NUTRITION

348kcal
Protein
37.1g
Fat
15.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/2 medium Red Bell Pepper

1/8 medium Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

0.5 oz Almond Slivers

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until fully cooked and the juices run clear.

  • 4

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

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the tangy dressing.

  • 6

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

  • 7

    Toss the salad with the dressing and top with the sliced chicken breast.

  • 8

    Sprinkle almond slivers and additional fresh herbs on top for an extra crunch and burst of flavor.

Herb-Roasted Chicken and Crisp Vegetable Salad with Tangy Lemon Dressing

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 Tangy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Crisp Vegetable Salad with Tangy Lemon Dressing

Enjoy a vibrant mix of herb-roasted chicken paired with a colorful medley of crisp vegetables, all tossed in a tangy lemon dressing. This dish delivers a satisfying blend of lean protein and fresh produce, with a delightful crunch from almond slivers.

NUTRITION

348kcal
Protein
37.1g
Fat
15.7g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1/2 medium Red Bell Pepper

1/8 medium Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Lemon Juice

0.5 oz Almond Slivers

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes, or until fully cooked and the juices run clear.

  • 4

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

  • 5

    In a small bowl, whisk together the extra virgin olive oil, lemon juice, and a pinch of salt and pepper to create the tangy dressing.

  • 6

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

  • 7

    Toss the salad with the dressing and top with the sliced chicken breast.

  • 8

    Sprinkle almond slivers and additional fresh herbs on top for an extra crunch and burst of flavor.