Roasted Bell Pepper and Feta Salad with Grilled Chicken

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

Roasted Bell Pepper and Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Bell Pepper and Feta Salad with Grilled Chicken

Grilled chicken breast and smoky roasted bell peppers are tossed with tangy feta cheese and a bright lemon-herb vinaigrette for a clean, nutrient-dense lunch.

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NUTRITION

532kcal
Protein
55.1g
Fat
22.2g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 large bell peppers

1.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup mixed baby greens

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the bell peppers into one-inch wide strips, discarding the seeds and stems, and place them on the baking sheet.

  • 3

    Roast the peppers for 20-25 minutes until they are tender and the edges are slightly charred.

  • 4

    While the peppers roast, season the chicken breast with half of the sea salt and black pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining salt and pepper to create the dressing.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Place the mixed baby greens in a large serving bowl and top with the warm roasted peppers and sliced chicken.

  • 9

    Crumble the feta cheese over the salad and drizzle with the lemon-herb vinaigrette just before serving.

Roasted Bell Pepper and Feta Salad with Grilled Chicken

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

Roasted Bell Pepper and Feta Salad with Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Roasted Bell Pepper and Feta Salad with Grilled Chicken

Grilled chicken breast and smoky roasted bell peppers are tossed with tangy feta cheese and a bright lemon-herb vinaigrette for a clean, nutrient-dense lunch.

NUTRITION

532kcal
Protein
55.1g
Fat
22.2g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 large bell peppers

1.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup mixed baby greens

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Slice the bell peppers into one-inch wide strips, discarding the seeds and stems, and place them on the baking sheet.

  • 3

    Roast the peppers for 20-25 minutes until they are tender and the edges are slightly charred.

  • 4

    While the peppers roast, season the chicken breast with half of the sea salt and black pepper.

  • 5

    Heat a grill pan or cast-iron skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

  • 6

    In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, and the remaining salt and pepper to create the dressing.

  • 7

    Let the chicken rest for 5 minutes before slicing it into thin strips.

  • 8

    Place the mixed baby greens in a large serving bowl and top with the warm roasted peppers and sliced chicken.

  • 9

    Crumble the feta cheese over the salad and drizzle with the lemon-herb vinaigrette just before serving.