Lemon-Herb Chicken Salad with Roasted Vegetables

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

Lemon-Herb Chicken Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Roasted Vegetables

Savor a refreshing medley of tender, lemon-herb marinated chicken paired with a colorful assortment of roasted vegetables. This salad offers a satisfying balance of protein and vibrant, naturally sweet vegetables, all brought together with a bright lemon dressing and fragrant herbs. Perfect for a wholesome dinner that fuels your body with clean, nutrient-rich ingredients.

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NUTRITION

352kcal
Protein
36g
Fat
13.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

5 Cherry Tomatoes

1 quarter Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, lightly pound the chicken breast to even thickness.

  • 6

    Marinate the chicken with lemon juice, fresh herbs, the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Heat a non-stick skillet over medium heat. Cook the chicken for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 8

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 9

    Combine the sliced chicken with the roasted vegetables on a plate. Drizzle any remaining pan juices over the top.

  • 10

    Garnish with extra fresh herbs if desired and serve immediately.

Lemon-Herb Chicken Salad with Roasted Vegetables

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

Lemon-Herb Chicken Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Roasted Vegetables

Savor a refreshing medley of tender, lemon-herb marinated chicken paired with a colorful assortment of roasted vegetables. This salad offers a satisfying balance of protein and vibrant, naturally sweet vegetables, all brought together with a bright lemon dressing and fragrant herbs. Perfect for a wholesome dinner that fuels your body with clean, nutrient-rich ingredients.

NUTRITION

352kcal
Protein
36g
Fat
13.9g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 medium Zucchini

5 Cherry Tomatoes

1 quarter Red Onion

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces.

  • 3

    Toss the vegetables with 1 teaspoon of olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet lined with parchment paper.

  • 4

    Roast the vegetables in the oven for 20-25 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, lightly pound the chicken breast to even thickness.

  • 6

    Marinate the chicken with lemon juice, fresh herbs, the remaining 1 teaspoon of olive oil, a pinch of salt, and pepper.

  • 7

    Heat a non-stick skillet over medium heat. Cook the chicken for about 5-6 minutes per side or until fully cooked and juices run clear.

  • 8

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 9

    Combine the sliced chicken with the roasted vegetables on a plate. Drizzle any remaining pan juices over the top.

  • 10

    Garnish with extra fresh herbs if desired and serve immediately.