Grilled Chicken Salad with Roasted Vegetables

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

Grilled Chicken Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables

Enjoy a vibrant and fresh chicken salad featuring tender grilled chicken, a medley of roasted zucchini and red bell pepper, crisp mixed greens, and creamy avocado, all tossed in a delicate olive oil dressing. This dish offers a perfect balance of flavors and textures for a satisfying, light lunch.

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NUTRITION

369kcal
Protein
17.1g
Fat
30.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

45g Chicken Breast

80g Mixed Salad Greens

50g Zucchini

50g Red Bell Pepper

50g Avocado

1.5 tbsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 45g chicken breast lightly with salt and pepper, and grill for about 3-4 minutes per side until fully cooked. Once cooked, slice the chicken into thin strips.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the zucchini and red bell pepper with a little olive oil, salt, and pepper. Roast in the oven on a baking sheet for about 10-12 minutes until tender and slightly charred.

  • 4

    In a large bowl, combine the mixed salad greens and diced avocado.

  • 5

    Add the grilled chicken and roasted vegetables to the salad.

  • 6

    Drizzle the remaining 1.5 tablespoons of extra virgin olive oil over the salad, toss gently, and serve immediately.

Grilled Chicken Salad with Roasted Vegetables

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

Grilled Chicken Salad with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables

Enjoy a vibrant and fresh chicken salad featuring tender grilled chicken, a medley of roasted zucchini and red bell pepper, crisp mixed greens, and creamy avocado, all tossed in a delicate olive oil dressing. This dish offers a perfect balance of flavors and textures for a satisfying, light lunch.

NUTRITION

369kcal
Protein
17.1g
Fat
30.3g
Carbs
10.7g

SERVINGS

1 serving

INGREDIENTS

45g Chicken Breast

80g Mixed Salad Greens

50g Zucchini

50g Red Bell Pepper

50g Avocado

1.5 tbsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your grill or grill pan over medium-high heat.

  • 2

    Season the 45g chicken breast lightly with salt and pepper, and grill for about 3-4 minutes per side until fully cooked. Once cooked, slice the chicken into thin strips.

  • 3

    Meanwhile, preheat the oven to 425°F. Toss the zucchini and red bell pepper with a little olive oil, salt, and pepper. Roast in the oven on a baking sheet for about 10-12 minutes until tender and slightly charred.

  • 4

    In a large bowl, combine the mixed salad greens and diced avocado.

  • 5

    Add the grilled chicken and roasted vegetables to the salad.

  • 6

    Drizzle the remaining 1.5 tablespoons of extra virgin olive oil over the salad, toss gently, and serve immediately.