YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Herb Chicken Salad with Fresh Greens and Roasted Veggies
Savor the vibrant flavors of tender, herb-infused chicken partnered with a rainbow of roasted veggies and fresh greens, all tossed in a bright, lemony dressing. A delightful balance of crunchy textures and zesty freshness makes every bite a nutritious celebration.
INGREDIENTS
4 oz Chicken Breast (skinless)
2 cups Mixed Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber (sliced)
1/2 cup Roasted Bell Peppers
1/2 cup Roasted Zucchini
1 tsp Olive Oil
1 tsp Extra Olive Oil
2 tbsp Lemon Juice
1 tbsp Fresh Herb Mix
Salt and Pepper to taste
PREPARATION
Season the chicken breast with salt, pepper, and a sprinkle of the fresh herb mix. In a non-stick pan, heat a teaspoon of olive oil over medium heat and cook the chicken for about 5-6 minutes per side until fully cooked and lightly crispy on the outside.
While the chicken is cooking, preheat your oven to 400°F and roast the bell peppers and zucchini with a light drizzle of olive oil, salt, and pepper for about 15 minutes or until tender.
In a large bowl, combine the mixed greens, cherry tomatoes, and cucumber slices.
Once the roasted veggies and chicken are ready, slice the chicken breast into strips and add to the salad along with the roasted bell peppers and zucchini.
Prepare the dressing by whisking together lemon juice, the remaining olive oil, fresh herb mix, salt, and pepper.
Drizzle the dressing over the salad and toss gently to combine.
Serve immediately, enjoying the crisp textures and bright, zesty flavors of this wholesome meal.