Name: Grilled Chicken Salad with Roasted Vegetables and Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.75 oz Chicken Breast; 0.5 cup cubed Sweet Potato; 0.5 cup sliced Zucchini; 0.5 cup chopped Red Bell Pepper; 0.25 medium Avocado; 1.5 tbsp Extra Virgin Olive Oil; 2 cups Mixed Greens; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

Grilled Chicken Salad with Roasted Vegetables and Herb Vinaigrette

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 Herb Vinaigrette

Tender grilled chicken breast served over mixed greens with roasted sweet potatoes and peppers, finished with a zesty herb vinaigrette and smoky charred edges.

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NUTRITION

Protein

39.8g

Fat

32.6g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

4.75 oz Chicken Breast

0.5 cup cubed Sweet Potato

0.5 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

0.25 medium Avocado

1.5 tbsp Extra Virgin Olive Oil

2 cups Mixed Greens

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the cubed sweet potato, zucchini, and bell pepper with half a tablespoon of olive oil and a pinch of salt.
3
Spread the vegetables on the baking sheet and roast for 20-25 minutes until tender and slightly browned.
4
While vegetables roast, season the chicken breast with salt, pepper, and a pinch of oregano.
5
Grill the chicken over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F.
6
In a small bowl, whisk together the remaining olive oil, lemon juice, and dried oregano to create the vinaigrette.
7
Place the mixed greens in a large bowl and top with the roasted vegetables and sliced grilled chicken.
8
Add the sliced avocado and drizzle the herb vinaigrette over the entire salad before serving.