Name: Grilled Chicken Salad with Roasted Vegetables and Hummus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.1 ounces Grilled Chicken Breast; 3 tablespoons Hummus; 0.5 cup Roasted Zucchini; 0.5 cup Roasted Red Pepper; 2 cups Mixed Greens; 2 teaspoons Olive Oil; 1 tablespoon Balsamic Vinegar; 5 Cherry Tomatoes

Grilled Chicken Salad with Roasted Vegetables and Hummus

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Roasted Vegetables and Hummus

Grilled chicken breast and tender roasted zucchini served over fresh mixed greens with a dollop of creamy hummus.

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NUTRITION

Protein

17.1g

Fat

18.5g

Carbs

24.4g

SERVINGS

1 serving

INGREDIENTS

1.1 ounces Grilled Chicken Breast

3 tablespoons Hummus

0.5 cup Roasted Zucchini

0.5 cup Roasted Red Pepper

2 cups Mixed Greens

2 teaspoons Olive Oil

1 tablespoon Balsamic Vinegar

5 Cherry Tomatoes

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Toss the sliced zucchini and red bell pepper with 1 teaspoon of olive oil and a pinch of salt.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
4
Season the chicken breast and grill over medium-high heat for 5-6 minutes per side until the internal temperature reaches 165°F.
5
In a large salad bowl, combine the fresh mixed greens and cherry tomatoes.
6
Whisk together the remaining teaspoon of olive oil and balsamic vinegar to create a light dressing, then toss with the greens.
7
Slice the grilled chicken into thin strips.
8
Arrange the roasted vegetables and grilled chicken over the salad greens.
9
Top the dish with a dollop of creamy hummus and serve immediately.