YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Salad with Fresh Roasted Vegetables
Savor the vibrant flavors of zesty lemon and aromatic herbs in this refreshing chicken salad, featuring tender roasted vegetables and crisp greens. Perfectly balanced for a light yet satisfying meal, each bite bursts with freshness and a hint of smoky roasted goodness.
INGREDIENTS
6 oz Chicken Breast, cooked
2 cups Mixed Leafy Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber (sliced)
1/2 cup Roasted Red Bell Pepper
1/2 cup Roasted Broccoli
1.5 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
1/2 tsp Dried Oregano
Salt and Pepper, to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Season the chicken breast with a pinch of salt, pepper, and dried oregano. Roast or grill the chicken until fully cooked, then allow it to cool and slice into strips.
On a baking sheet, toss the red bell pepper and broccoli with a drizzle of olive oil, salt, and pepper. Roast for 12-15 minutes until tender and slightly charred.
In a large bowl, combine the mixed leafy greens, cherry tomatoes, and cucumber.
Add the roasted vegetables and sliced chicken to the salad bowl.
Drizzle with fresh lemon juice and the remaining olive oil, then toss gently to combine all the flavors.
Season with additional salt, pepper, and a sprinkle of dried oregano to taste before serving.