Name: Herb-Roasted Chicken with Arugula and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Roasted chicken breast; 1 cup Baby arugula; 1 cup Baby spinach; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 0.25 whole Avocado; 1 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Herb-Roasted Chicken with Arugula and Spinach Salad

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Arugula and Spinach Salad

Roasted chicken breast sliced and served over a crisp bed of arugula and spinach, tossed in a zesty lemon-herb vinaigrette for a refreshing finish.

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NUTRITION

Protein

52.3g

Fat

28.2g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Roasted chicken breast

1 cup Baby arugula

1 cup Baby spinach

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.25 whole Avocado

1 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tbsp Lemon juice

1 tsp Dijon mustard

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the pre-roasted chicken breast into thin strips or bite-sized pieces.
2
In a large mixing bowl, combine the baby arugula and baby spinach as the base of the salad.
3
Halve the cherry tomatoes and slice the cucumber into half-moons, then add them to the greens.
4
In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, and dried oregano until emulsified.
5
Season the dressing with the sea salt and black pepper.
6
Drizzle the dressing over the salad greens and vegetables, tossing gently to coat every leaf.
7
Top the salad with the sliced roasted chicken and fresh avocado slices before serving.