Name: Grilled Chicken and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.75 ounces Grilled Chicken Breast; 0.5 cup Sliced Zucchini; 0.5 cup Sliced Red Bell Pepper; 2 cups Mixed Greens; 1.5 teaspoons Extra Virgin Olive Oil; 0.25 medium Avocado; 1 tablespoon Balsamic Vinegar

Grilled Chicken and Roasted Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Roasted Vegetable Salad

Tender grilled chicken breast and oven-roasted zucchini and peppers served over fresh mixed greens with a drizzle of balsamic and creamy avocado.

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NUTRITION

Protein

19.3g

Fat

15.4g

Carbs

15.5g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Grilled Chicken Breast

0.5 cup Sliced Zucchini

0.5 cup Sliced Red Bell Pepper

2 cups Mixed Greens

1.5 teaspoons Extra Virgin Olive Oil

0.25 medium Avocado

1 tablespoon Balsamic Vinegar

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PREPARATION

1
Preheat oven to 400°F and toss sliced zucchini and peppers with a small portion of the olive oil.
2
Roast vegetables for 15-20 minutes until tender and slightly charred.
3
Season chicken breast with sea salt and black pepper, then grill over medium-high heat until cooked through.
4
Slice the grilled chicken into thin strips.
5
Arrange mixed greens in a large bowl and top with the warm roasted vegetables and sliced chicken.
6
Finish the salad with sliced avocado and a drizzle of the remaining olive oil and balsamic vinegar.