Name: Grilled Chicken and Roasted Vegetable Salad with Shredded Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 ounces Grilled Chicken Breast; 1/2 cup Sliced Zucchini; 1/2 cup Sliced Red Bell Pepper; 2 cups Mixed Greens; 1.5 tablespoons Shredded Parmesan Cheese; 1.5 teaspoons Olive Oil; 1 tablespoon Fresh Lemon Juice

Grilled Chicken and Roasted Vegetable Salad with Shredded Cheese

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 with Shredded Cheese

Tender grilled chicken and herb-roasted zucchini and peppers served over fresh greens with a sprinkle of salty parmesan.

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NUTRITION

Protein

30.4g

Fat

12.9g

Carbs

11.9g

SERVINGS

1 serving

INGREDIENTS

2.8 ounces Grilled Chicken Breast

1/2 cup Sliced Zucchini

1/2 cup Sliced Red Bell Pepper

2 cups Mixed Greens

1.5 tablespoons Shredded Parmesan Cheese

1.5 teaspoons Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the sliced zucchini and red bell peppers with half of the olive oil and a pinch of black pepper.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
Season the chicken breast with your favorite dried herbs and grill over medium-high heat for 5-6 minutes per side or until the internal temperature reaches 165°F.
5
Let the chicken rest for a few minutes before slicing it into thin strips.
6
In a large salad bowl, whisk together the remaining olive oil and the fresh lemon juice to create a simple dressing.
7
Add the mixed greens and the warm roasted vegetables to the bowl, tossing gently to coat with the dressing.
8
Top the salad with the sliced grilled chicken and finish with a sprinkle of shredded parmesan cheese.