Name: Grilled Chicken and Roasted Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.4 ounces Grilled Chicken Breast; 1 cup sliced Zucchini; 0.5 cup chopped Red Bell Pepper; 2 teaspoons Olive Oil; 2 cups Mixed Greens; 0.5 tablespoon Non-fat Greek Yogurt; 0.3 cup Blueberries; 1 tablespoon Lemon Juice

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 and caramelized roasted vegetables over fresh greens, finished with a bright lemon-yogurt drizzle and plump blueberries.

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NUTRITION

Protein

16.6g

Fat

11.3g

Carbs

17.4g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Grilled Chicken Breast

1 cup sliced Zucchini

0.5 cup chopped Red Bell Pepper

2 teaspoons Olive Oil

2 cups Mixed Greens

0.5 tablespoon Non-fat Greek Yogurt

0.3 cup Blueberries

1 tablespoon Lemon Juice

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PREPARATION

1
Preheat the oven to 400°F
2
Slice the zucchini and red bell peppers into bite-sized pieces
3
Toss the vegetables with half of the olive oil and a pinch of sea salt
4
Spread the vegetables on a baking sheet and roast until they are tender and caramelized
5
Season the chicken breast with salt and pepper then grill until cooked through
6
Slice the grilled chicken into thin strips
7
Whisk the Greek yogurt, lemon juice, and remaining olive oil together in a small bowl to create the dressing
8
Arrange the mixed greens on a plate and top with the warm roasted vegetables, sliced chicken, and fresh blueberries
9
Drizzle the lemon-yogurt dressing over the top and enjoy immediately