Name: Herb-Roasted Chicken and Vegetable Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp olive oil; 1 cup zucchini; 1 cup red bell pepper; 2 cup baby spinach; 0.25 whole avocado; 1 tbsp tamari; 1 tsp apple cider vinegar

Herb-Roasted Chicken and Vegetable Salad

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Salad

Tender chicken breast roasted with fragrant herbs and served over a bed of crisp greens and warm, caramelized vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

42.2g

Fat

26.7g

Carbs

23.3g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp olive oil

1 cup zucchini

1 cup red bell pepper

2 cup baby spinach

0.25 whole avocado

1 tbsp tamari

1 tsp apple cider vinegar

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Dice the chicken breast, zucchini, and red bell pepper into uniform, bite-sized pieces.
3
Place the chicken and vegetables on the baking sheet and toss with olive oil, dried oregano, sea salt, and black pepper until evenly coated.
4
Roast in the oven for 18 to 20 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
5
While the chicken roasts, whisk together the tamari and apple cider vinegar in a small bowl to create the dressing.
6
Place the baby spinach in a large serving bowl and top with the warm roasted chicken and vegetable mixture.
7
Finish the salad by adding sliced avocado and drizzling the tamari dressing over the top before serving.