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

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

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

YOUR SOLIN GENERATED RECIPE

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

A refreshing and satisfying salad featuring tender lemon-herb roasted chicken atop a bed of fresh mixed greens and crunchy vegetables. Zestful lemon juice and fragrant herbs harmonize with the diverse textures of crisp bell pepper, cucumber, carrot, and a hint of creamy avocado for an invigorating, flavorful meal.

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NUTRITION

337kcal
Protein
42g
Fat
13.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Bell Pepper

1/2 medium Cucumber

1/2 medium Carrot

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme, rosemary)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped herbs. Drizzle a small amount of olive oil to help with browning.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    While the chicken is roasting, prepare the salad by combining the mixed greens, sliced bell pepper, sliced cucumber, shredded carrot, and diced avocado in a large bowl.

  • 5

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

  • 6

    Slice the roasted chicken into strips and add to the salad.

  • 7

    Drizzle the dressing over the salad and gently toss to combine all the ingredients.

  • 8

    Serve immediately and enjoy your vibrant, nutrient-packed meal.

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

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

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

YOUR SOLIN GENERATED RECIPE

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

A refreshing and satisfying salad featuring tender lemon-herb roasted chicken atop a bed of fresh mixed greens and crunchy vegetables. Zestful lemon juice and fragrant herbs harmonize with the diverse textures of crisp bell pepper, cucumber, carrot, and a hint of creamy avocado for an invigorating, flavorful meal.

NUTRITION

337kcal
Protein
42g
Fat
13.5g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 cups Mixed Salad Greens

1/2 medium Bell Pepper

1/2 medium Cucumber

1/2 medium Carrot

1/4 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (thyme, rosemary)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped herbs. Drizzle a small amount of olive oil to help with browning.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F. Allow it to rest before slicing.

  • 4

    While the chicken is roasting, prepare the salad by combining the mixed greens, sliced bell pepper, sliced cucumber, shredded carrot, and diced avocado in a large bowl.

  • 5

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

  • 6

    Slice the roasted chicken into strips and add to the salad.

  • 7

    Drizzle the dressing over the salad and gently toss to combine all the ingredients.

  • 8

    Serve immediately and enjoy your vibrant, nutrient-packed meal.