Name: Grilled Chicken Breast with Roasted Vegetable Salad and Olive Oil Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.3 oz Chicken Breast; 100g Zucchini, chopped; 50g Red Bell Pepper, chopped; 30g Red Onion, sliced; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Dried Oregano

Grilled Chicken Breast with Roasted Vegetable Salad and Olive Oil Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Roasted Vegetable Salad and Olive Oil Vinaigrette

Herb-marinated chicken breast grilled and served over roasted zucchini and peppers, finished with a bright lemon-olive oil vinaigrette and a pinch of flaky sea salt.

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NUTRITION

Protein

36g

Fat

24.7g

Carbs

10.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Chicken Breast

100g Zucchini, chopped

50g Red Bell Pepper, chopped

30g Red Onion, sliced

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the chopped zucchini, red bell pepper, and red onion in a bowl with half of the olive oil and the dried oregano.
3
Spread the vegetables on a baking sheet and roast for 20 minutes until tender and slightly browned.
4
While vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F.
5
In a small jar or bowl, whisk the remaining olive oil with the lemon juice to create the vinaigrette.
6
Slice the grilled chicken into strips.
7
Arrange the roasted vegetables on a plate, top with the sliced chicken, and drizzle the lemon-olive oil vinaigrette over the entire dish.