Name: Lemon Herb Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 1 cup pre-roasted mixed vegetables; 2 cups mixed baby greens; 0.25 cup canned chickpeas; 1.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Lemon Herb Chicken 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

Lemon Herb Chicken with Roasted Vegetables

Chilled lemon-herb chicken breast slices tossed with tender pre-roasted vegetables and crisp greens in a zesty citrus vinaigrette for a refreshing and vibrant midday meal.

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NUTRITION

Protein

48.5g

Fat

27.8g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked chicken breast

1 cup pre-roasted mixed vegetables

2 cups mixed baby greens

0.25 cup canned chickpeas

1.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Slice the pre-cooked chicken breast into thin, even strips and set aside.
2
Rinse and drain the canned chickpeas thoroughly in a fine-mesh sieve.
3
In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, sea salt, and black pepper until emulsified.
4
Add the mixed baby greens, pre-roasted vegetables, and chickpeas to the bowl with the dressing.
5
Toss the salad components gently with tongs until every leaf and vegetable is evenly coated.
6
Transfer the dressed salad to a serving plate and arrange the sliced chicken breast over the top.
7
Garnish the dish with freshly chopped parsley and serve immediately.