Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

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

Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

Grilled chicken breast served over a bed of charred zucchini and bell peppers, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

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NUTRITION

395kcal
Protein
43.5g
Fat
19.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

2 cups Arugula

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 clove Garlic, minced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and red bell peppers with a small drizzle of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken and vegetables cook, whisk together the remaining olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Place the arugula in a large salad bowl and top with the warm roasted vegetables and grilled chicken.

  • 8

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.

Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

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

Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad with Lemon Vinaigrette

Grilled chicken breast served over a bed of charred zucchini and bell peppers, tossed in a zesty lemon vinaigrette for a bright, citrusy finish.

NUTRITION

395kcal
Protein
43.5g
Fat
19.2g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Chicken Breast

1 cup sliced Zucchini

0.5 cup sliced Red Bell Pepper

2 cups Arugula

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the sliced zucchini and red bell peppers with a small drizzle of the olive oil and a pinch of salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Season the chicken breast with salt and pepper, then grill over medium-high heat for 6-7 minutes per side or until the internal temperature reaches 165°F.

  • 5

    While the chicken and vegetables cook, whisk together the remaining olive oil, lemon juice, minced garlic, and Dijon mustard in a small bowl.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Place the arugula in a large salad bowl and top with the warm roasted vegetables and grilled chicken.

  • 8

    Drizzle the lemon vinaigrette over the salad and toss gently to combine.