Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

A vibrant, wholesome dish featuring herb-roasted chicken paired with a medley of crisp fresh vegetables, all tossed in a bright lemon vinaigrette. This meal offers a satisfying crunch with every bite and bursts of citrus and herb flavors, perfect for a balanced, nourishing dinner.

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NUTRITION

361kcal
Protein
47.3g
Fat
9.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/4 unit Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with minced garlic and chopped fresh herbs. Drizzle with a small amount of olive oil, and season with salt and pepper as desired.

  • 3

    Place the seasoned chicken on a baking tray and roast in the preheated oven for 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, diced red bell pepper, and grated or thinly sliced carrot in a large bowl.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and pepper to create the vinaigrette.

  • 6

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

  • 7

    Toss the salad with the lemon vinaigrette, then top with sliced herb-roasted chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

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

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Lemon Vinaigrette

A vibrant, wholesome dish featuring herb-roasted chicken paired with a medley of crisp fresh vegetables, all tossed in a bright lemon vinaigrette. This meal offers a satisfying crunch with every bite and bursts of citrus and herb flavors, perfect for a balanced, nourishing dinner.

NUTRITION

361kcal
Protein
47.3g
Fat
9.7g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/4 unit Red Bell Pepper

1 small Carrot

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary/Thyme)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub it with minced garlic and chopped fresh herbs. Drizzle with a small amount of olive oil, and season with salt and pepper as desired.

  • 3

    Place the seasoned chicken on a baking tray and roast in the preheated oven for 20-25 minutes until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, diced red bell pepper, and grated or thinly sliced carrot in a large bowl.

  • 5

    In a small bowl, whisk together the remaining olive oil, lemon juice, a pinch of salt, and pepper to create the vinaigrette.

  • 6

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

  • 7

    Toss the salad with the lemon vinaigrette, then top with sliced herb-roasted chicken.

  • 8

    Serve immediately and enjoy your balanced, flavorful meal.