Name: Grilled Chicken Arugula Salad with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.2 oz Chicken Breast; 2 cups Arugula; 0.5 cup Red Bell Pepper, sliced; 0.5 cup Zucchini, sliced; 0.25 cup Broccoli Sprouts; 2 tbsp Non-fat Greek Yogurt; 1.5 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice

Grilled Chicken Arugula Salad 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

Grilled Chicken Arugula Salad with Roasted Vegetables

Tender grilled chicken and roasted zucchini over peppery arugula, finished with a creamy lemon-yogurt dressing and crunchy broccoli sprouts.

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NUTRITION

Protein

33.8g

Fat

10.8g

Carbs

11.5g

SERVINGS

1 serving

INGREDIENTS

4.2 oz Chicken Breast

2 cups Arugula

0.5 cup Red Bell Pepper, sliced

0.5 cup Zucchini, sliced

0.25 cup Broccoli Sprouts

2 tbsp Non-fat Greek Yogurt

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil, a pinch of sea salt, and black pepper.
3
Roast the vegetables for 15-20 minutes until they are tender and show slight charred edges.
4
Season the chicken breast with sea salt and black pepper, then grill over medium-high heat for about 6-7 minutes per side until fully cooked.
5
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining olive oil to create a smooth dressing.
6
Place the fresh arugula in a large serving bowl and top with the warm roasted vegetables and the sliced grilled chicken.
7
Drizzle the lemon-yogurt dressing over the salad and garnish with the broccoli sprouts for a peppery crunch.