Herb-Roasted Chicken and Fresh Vegetable Salad with Tangy Lemon Dressing

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 Tangy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Tangy Lemon Dressing

Savor this balanced dish featuring succulent herb-roasted chicken paired with a vibrant mix of fresh salad greens, cherry tomatoes, cucumber, shredded carrot, and creamy avocado. Finished with a zesty lemon dressing drizzled over the top, this meal is both satisfying and nutrient-packed.

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NUTRITION

389kcal
Protein
38.1g
Fat
20.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 cup Shredded Carrot

1 tbsp Lemon Juice

2 tsp Olive Oil

1/4 portion Avocado

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs (such as rosemary, thyme, salt, and pepper) and drizzle a small amount of olive oil over it.

  • 2

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and shredded carrot in a large bowl.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper to create the tangy dressing.

  • 5

    Slice the rested chicken breast and add it to the salad. Toss gently with the lemon dressing.

  • 6

    Top the salad with diced avocado for a creamy texture and serve immediately.

Herb-Roasted Chicken and Fresh Vegetable Salad with Tangy Lemon Dressing

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 Tangy Lemon Dressing

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Fresh Vegetable Salad with Tangy Lemon Dressing

Savor this balanced dish featuring succulent herb-roasted chicken paired with a vibrant mix of fresh salad greens, cherry tomatoes, cucumber, shredded carrot, and creamy avocado. Finished with a zesty lemon dressing drizzled over the top, this meal is both satisfying and nutrient-packed.

NUTRITION

389kcal
Protein
38.1g
Fat
20.5g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 cups Mixed Salad Greens

5 Cherry Tomatoes

1/2 cup Cucumber Slices

1/4 cup Shredded Carrot

1 tbsp Lemon Juice

2 tsp Olive Oil

1/4 portion Avocado

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your favorite herbs (such as rosemary, thyme, salt, and pepper) and drizzle a small amount of olive oil over it.

  • 2

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 3

    While the chicken is roasting, prepare the salad by combining mixed greens, halved cherry tomatoes, cucumber slices, and shredded carrot in a large bowl.

  • 4

    In a small bowl, whisk together the lemon juice, remaining olive oil, salt, and pepper to create the tangy dressing.

  • 5

    Slice the rested chicken breast and add it to the salad. Toss gently with the lemon dressing.

  • 6

    Top the salad with diced avocado for a creamy texture and serve immediately.