Name: Skillet Chicken and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz chicken breast; 1.5 tbsp olive oil; 1 cup zucchini; 1 cup red bell pepper; 0.5 whole avocado; 2 cups baby spinach; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Skillet Chicken and Roasted Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Skillet Chicken and Roasted Vegetable Salad

Skillet-seared chicken breast served over a bed of crisp greens with tender sautéed vegetables and creamy avocado for a satisfying, mild-flavored meal.

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NUTRITION

Protein

76.7g

Fat

42.1g

Carbs

24.6g

SERVINGS

1 serving

INGREDIENTS

8 oz chicken breast

1.5 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

0.5 whole avocado

2 cups baby spinach

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Slice the chicken breast into bite-sized strips and season evenly with sea salt, black pepper, and dried oregano.
2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3
Add the chicken strips to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes.
4
Remove the chicken from the skillet and set aside on a plate.
5
In the same skillet, add the chopped zucchini and red bell peppers, sautéing for about 5 minutes until they are tender-crisp.
6
In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil and the lemon juice to create a simple dressing.
7
Place the baby spinach in a large serving bowl and toss with the lemon dressing.
8
Top the greens with the warm chicken, sautéed vegetables, and sliced avocado before serving.