Grilled Chicken Salad with Crunchy Mixed Greens

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

Grilled Chicken Salad with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Mixed Greens

Grilled chicken breast served over a bed of crunchy mixed greens with tender roasted zucchini and peppers, finished with a bright balsamic drizzle.

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NUTRITION

212kcal
Protein
16.5g
Fat
11g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and spread them on the baking sheet.

  • 3

    Toss the vegetables with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing into thin strips.

  • 7

    Place the crunchy mixed greens in a large salad bowl and top with the warm roasted vegetables.

  • 8

    Whisk together the remaining teaspoon of olive oil and the balsamic vinegar in a small jar or bowl.

  • 9

    Arrange the grilled chicken over the salad and finish by drizzling the balsamic dressing over the top.

Grilled Chicken Salad with Crunchy Mixed Greens

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

Grilled Chicken Salad with Crunchy Mixed Greens

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Crunchy Mixed Greens

Grilled chicken breast served over a bed of crunchy mixed greens with tender roasted zucchini and peppers, finished with a bright balsamic drizzle.

NUTRITION

212kcal
Protein
16.5g
Fat
11g
Carbs
11.6g

SERVINGS

1 serving

INGREDIENTS

1.6 ounces Grilled Chicken Breast

1/2 cup Roasted Red Bell Pepper

1/2 cup Roasted Zucchini

2 cups Mixed Greens

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Balsamic Vinegar

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and spread them on the baking sheet.

  • 3

    Toss the vegetables with one teaspoon of olive oil and a pinch of sea salt.

  • 4

    Roast the vegetables for 15 to 20 minutes until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, season the chicken breast with salt and pepper and grill over medium-high heat until the internal temperature reaches 165°F.

  • 6

    Let the chicken rest for a few minutes before slicing into thin strips.

  • 7

    Place the crunchy mixed greens in a large salad bowl and top with the warm roasted vegetables.

  • 8

    Whisk together the remaining teaspoon of olive oil and the balsamic vinegar in a small jar or bowl.

  • 9

    Arrange the grilled chicken over the salad and finish by drizzling the balsamic dressing over the top.