Lemon-Herb Chicken Salad with Fresh Greens and 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 Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Fresh Greens and Roasted Vegetables

Enjoy a refreshing and satisfying salad featuring succulent lemon-herb chicken paired with crisp mixed greens and vibrant, roasted vegetables. This dish balances tender, flavorful protein with a medley of lightly roasted bell pepper and zucchini, all brightened by a splash of lemon juice and aromatic herbs.

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NUTRITION

328kcal
Protein
46.7g
Fat
9.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (cooked, roasted)

2 cups Mixed Greens

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley (chopped)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes until they become tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast with salt, pepper, lemon juice, and chopped parsley. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-8 minutes per side. Once done, let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens with the roasted vegetables.

  • 5

    Add the sliced chicken on top and drizzle the remaining lemon juice over the salad for extra brightness.

  • 6

    Garnish with additional fresh parsley if desired and serve immediately.

Lemon-Herb Chicken Salad with Fresh Greens and 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 Fresh Greens and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Salad with Fresh Greens and Roasted Vegetables

Enjoy a refreshing and satisfying salad featuring succulent lemon-herb chicken paired with crisp mixed greens and vibrant, roasted vegetables. This dish balances tender, flavorful protein with a medley of lightly roasted bell pepper and zucchini, all brightened by a splash of lemon juice and aromatic herbs.

NUTRITION

328kcal
Protein
46.7g
Fat
9.8g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (cooked, roasted)

2 cups Mixed Greens

1/2 medium Red Bell Pepper (halved)

1/2 medium Zucchini (sliced)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced red bell pepper and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 15-20 minutes until they become tender and slightly charred.

  • 3

    While the vegetables are roasting, season the chicken breast with salt, pepper, lemon juice, and chopped parsley. Grill or pan-sear the chicken over medium heat until fully cooked, about 6-8 minutes per side. Once done, let it rest and then slice into strips.

  • 4

    In a large bowl, combine the mixed greens with the roasted vegetables.

  • 5

    Add the sliced chicken on top and drizzle the remaining lemon juice over the salad for extra brightness.

  • 6

    Garnish with additional fresh parsley if desired and serve immediately.