Name: Roasted Chicken and Berry Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Mixed greens; 0.5 cup Strawberries; 0.25 cup Blueberries; 0.5 cup Cucumber; 0.25 whole Avocado; 0.5 oz Walnuts; 0.5 tbsp Extra virgin olive oil; 1 tbsp Balsamic vinegar; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Berry Salad

Oven-roasted chicken breast sliced over crisp mixed greens and vibrant berries, finished with a velvety balsamic vinaigrette and toasted walnuts.

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NUTRITION

Protein

49.1g

Fat

28.4g

Carbs

24g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Mixed greens

0.5 cup Strawberries

0.25 cup Blueberries

0.5 cup Cucumber

0.25 whole Avocado

0.5 oz Walnuts

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
3
Roast the chicken for 20 to 25 minutes or until the internal temperature reaches 165°F.
4
While the chicken is roasting, slice the strawberries and cucumber and set them aside.
5
In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar to create the dressing.
6
Once the chicken is cooked, let it rest for 5 minutes before slicing it into thin strips.
7
Place the mixed greens in a large bowl and toss gently with the balsamic dressing.
8
Top the greens with the sliced chicken, strawberries, blueberries, cucumber, avocado, and walnuts.