Name: Grilled Chicken and Lentil Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1/2 cup Cooked Lentils; 2 cups Baby Spinach; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Zucchini, chopped; 1.5 tbsp Feta Cheese; 2 tbsp Non-fat Greek Yogurt; 1.5 tsp Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken and Lentil Salad with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Lentil Salad with Roasted Vegetables

Grilled chicken breast and earthy lentils tossed with roasted bell peppers and fresh spinach, finished with a dollop of creamy lemon-yogurt dressing.

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NUTRITION

Protein

43.8g

Fat

14.6g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Lentils

2 cups Baby Spinach

1/2 cup Red Bell Pepper, chopped

1/2 cup Zucchini, chopped

1.5 tbsp Feta Cheese

2 tbsp Non-fat Greek Yogurt

1.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the diced bell peppers and zucchini with half of the olive oil and a pinch of salt, then roast on a baking sheet for 15-20 minutes until tender.
3
Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side until fully cooked.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining olive oil to create the dressing.
5
Combine the baby spinach, cooked lentils, and roasted vegetables in a large serving bowl.
6
Slice the grilled chicken into strips and arrange them over the salad base.
7
Drizzle the salad with the creamy yogurt dressing and finish with a sprinkle of crumbled feta cheese.