Lemon Herb Chicken Salad with Roasted Vegetables and Creamy Feta Dressing

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 and Creamy Feta Dressing

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad with Roasted Vegetables and Creamy Feta Dressing

Enjoy a vibrant, hearty salad featuring tender lemon-herb marinated chicken breast paired with roasted seasonal vegetables, all tossed in a tangy, creamy feta dressing. This wholesome dish delivers a zesty balance of flavors and a satisfying mix of textures, making it a versatile meal perfect for breakfast, lunch, or dinner.

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NUTRITION

417kcal
Protein
50.6g
Fat
16g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 oz Feta Cheese

1 tsp Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice (from ½ lemon)

2 tbsp Fresh Herbs (Parsley & Oregano)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Squeeze a little lemon juice over the chicken.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and roast for about 18-20 minutes or until fully cooked.

  • 4

    While the chicken cooks, chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, pepper, and the remaining herbs.

  • 5

    Spread the vegetables on another baking tray and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 6

    In a small bowl, whisk together the Greek yogurt, remaining lemon juice, and crumbled feta cheese to create a creamy dressing.

  • 7

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

  • 8

    Assemble the salad by combining the roasted vegetables and sliced chicken, then drizzle the creamy feta dressing over the top before serving.

Lemon Herb Chicken Salad with Roasted Vegetables and Creamy Feta Dressing

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 and Creamy Feta Dressing

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken Salad with Roasted Vegetables and Creamy Feta Dressing

Enjoy a vibrant, hearty salad featuring tender lemon-herb marinated chicken breast paired with roasted seasonal vegetables, all tossed in a tangy, creamy feta dressing. This wholesome dish delivers a zesty balance of flavors and a satisfying mix of textures, making it a versatile meal perfect for breakfast, lunch, or dinner.

NUTRITION

417kcal
Protein
50.6g
Fat
16g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Zucchini, Bell Pepper, Red Onion)

1 oz Feta Cheese

1 tsp Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Lemon Juice (from ½ lemon)

2 tbsp Fresh Herbs (Parsley & Oregano)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the chopped fresh herbs. Squeeze a little lemon juice over the chicken.

  • 3

    Place the chicken breast on a baking tray lined with parchment paper and roast for about 18-20 minutes or until fully cooked.

  • 4

    While the chicken cooks, chop the zucchini, bell pepper, and red onion into bite-sized pieces. Toss them with olive oil, salt, pepper, and the remaining herbs.

  • 5

    Spread the vegetables on another baking tray and roast in the oven for about 15 minutes or until tender and slightly caramelized.

  • 6

    In a small bowl, whisk together the Greek yogurt, remaining lemon juice, and crumbled feta cheese to create a creamy dressing.

  • 7

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

  • 8

    Assemble the salad by combining the roasted vegetables and sliced chicken, then drizzle the creamy feta dressing over the top before serving.