YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken Salad with Fresh Vegetables
Enjoy a vibrant mix of roasted chicken, crisp fresh vegetables, and a zesty lemon-herb dressing. This salad combines tender chicken breast with crunchy mixed greens, juicy cherry tomatoes, crisp cucumbers, and tangy feta cheese, all lightly drizzled with olive oil and freshly squeezed lemon for a satisfying, wholesome meal that’s as delicious as it is nutritious.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Salad Greens
0.5 cup Cherry Tomatoes (halved)
0.5 cup Cucumber (sliced)
2 tbsp Red Onion (sliced)
1 oz Feta Cheese
1 tsp Olive Oil
1 tbsp Lemon Juice
1 half Avocado
2 tbsp Fresh Parsley (chopped)
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and a sprinkle of chopped parsley. Place on a baking tray lined with parchment paper.
Roast the chicken in the oven for about 20-25 minutes, or until the internal temperature reaches 165°F. Allow it to cool slightly before slicing.
While the chicken is roasting, prepare the salad by placing mixed greens in a large bowl.
Add cherry tomatoes, cucumber slices, red onion, and crumbled feta cheese to the greens.
Slice the roasted chicken into strips and add to the salad.
In a small bowl, whisk together olive oil, lemon juice, a small pinch of salt and pepper, and the remaining chopped parsley.
Drizzle the dressing over the salad and gently toss to combine.
Top with sliced avocado just before serving to maintain its freshness.