Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

Savor a vibrant salad featuring perfectly grilled chicken paired with an assortment of roasted vegetables, layered on a bed of crisp mixed greens. Topped with a silky, tangy herb dressing, this dish balances smoky, fresh, and creamy flavors to create a fulfilling meal for any time of day.

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NUTRITION

390kcal
Protein
40.8g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Roasted Red Bell Pepper

1/2 medium Zucchini (Roasted)

1/4 cup Roasted Red Onion

2 cups Mixed Salad Greens

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

Fresh Herbs and Lemon Juice

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PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 3

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss them lightly in a small amount of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    In a small bowl, combine the plain nonfat Greek yogurt with chopped fresh herbs (such as parsley and chives) and a splash of lemon juice to create a creamy herb dressing.

  • 5

    In a large bowl, toss the mixed salad greens with the roasted vegetables. Drizzle in the olive oil and gently mix.

  • 6

    Top the salad with grilled chicken slices and drizzle the creamy herb dressing over the top.

  • 7

    Serve immediately and enjoy this balanced, flavorful meal.

Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

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

Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Creamy Herb Dressing

Savor a vibrant salad featuring perfectly grilled chicken paired with an assortment of roasted vegetables, layered on a bed of crisp mixed greens. Topped with a silky, tangy herb dressing, this dish balances smoky, fresh, and creamy flavors to create a fulfilling meal for any time of day.

NUTRITION

390kcal
Protein
40.8g
Fat
18g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Roasted Red Bell Pepper

1/2 medium Zucchini (Roasted)

1/4 cup Roasted Red Onion

2 cups Mixed Salad Greens

2 tbsp Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

Fresh Herbs and Lemon Juice

PREPARATION

  • 1

    Preheat your grill to medium-high heat and your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt, pepper, and a squeeze of lemon juice. Grill for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 3

    Chop the red bell pepper, zucchini, and red onion into even pieces. Toss them lightly in a small amount of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    In a small bowl, combine the plain nonfat Greek yogurt with chopped fresh herbs (such as parsley and chives) and a splash of lemon juice to create a creamy herb dressing.

  • 5

    In a large bowl, toss the mixed salad greens with the roasted vegetables. Drizzle in the olive oil and gently mix.

  • 6

    Top the salad with grilled chicken slices and drizzle the creamy herb dressing over the top.

  • 7

    Serve immediately and enjoy this balanced, flavorful meal.