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 and oven-roasted zucchini and bell peppers served over fresh arugula with a bright lemon-mustard vinaigrette and a touch of fragrant cracked black pepper.

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NUTRITION

225kcal
Protein
16.6g
Fat
13.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Chicken Breast

0.5 cup Zucchini

0.5 cup Red Bell Pepper

2 cups Arugula

2.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

  • 3

    Drizzle the vegetables with one teaspoon of the olive oil and a pinch of sea salt, tossing to coat evenly.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly browned.

  • 5

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 5 to 6 minutes per side until fully cooked.

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 7

    Slice the grilled chicken into thin strips or cubes.

  • 8

    Place the fresh arugula in a large bowl, top with the warm roasted vegetables and grilled chicken, and drizzle with the lemon vinaigrette.

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 and oven-roasted zucchini and bell peppers served over fresh arugula with a bright lemon-mustard vinaigrette and a touch of fragrant cracked black pepper.

NUTRITION

225kcal
Protein
16.6g
Fat
13.5g
Carbs
10.1g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Chicken Breast

0.5 cup Zucchini

0.5 cup Red Bell Pepper

2 cups Arugula

2.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet.

  • 3

    Drizzle the vegetables with one teaspoon of the olive oil and a pinch of sea salt, tossing to coat evenly.

  • 4

    Roast the vegetables in the oven for 15 to 20 minutes until they are tender and slightly browned.

  • 5

    Season the chicken breast with salt and pepper, then grill over medium-high heat for about 5 to 6 minutes per side until fully cooked.

  • 6

    In a small bowl, whisk together the remaining olive oil, lemon juice, and Dijon mustard to create the vinaigrette.

  • 7

    Slice the grilled chicken into thin strips or cubes.

  • 8

    Place the fresh arugula in a large bowl, top with the warm roasted vegetables and grilled chicken, and drizzle with the lemon vinaigrette.