Name: Grilled Chicken Salad with Avocado and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 105g Chicken Breast; 100g Zucchini, sliced; 50g Red Bell Pepper, sliced; 50g Avocado, sliced; 60g Mixed Greens; 30g Nonfat Greek Yogurt; 2 teaspoons Olive Oil; 1 tablespoon Lemon Juice; Pinch of Dried Oregano

Grilled Chicken Salad with Avocado and Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Salad with Avocado and Roasted Vegetables

Grilled chicken breast and roasted vegetables served over fresh greens, finished with a creamy lemon-herb yogurt dressing and buttery avocado.

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NUTRITION

Protein

39.7g

Fat

20.7g

Carbs

15.2g

SERVINGS

1 serving

INGREDIENTS

105g Chicken Breast

100g Zucchini, sliced

50g Red Bell Pepper, sliced

50g Avocado, sliced

60g Mixed Greens

30g Nonfat Greek Yogurt

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Pinch of Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the sliced zucchini and bell peppers with one teaspoon of olive oil and a pinch of salt, then roast for 15-20 minutes until tender.
3
Season the chicken breast with dried oregano and grill over medium-high heat for approximately 6 minutes per side until cooked through.
4
Whisk together the Greek yogurt, lemon juice, and the remaining teaspoon of olive oil in a small bowl to create the dressing.
5
Arrange the mixed greens in a large bowl and top with the warm roasted vegetables and sliced grilled chicken.
6
Add the fresh avocado slices and drizzle the creamy lemon-herb dressing over the top before serving.