Name: Chicken and Roasted Vegetable Protein Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 0.5 cup Red bell pepper; 0.5 cup Yellow bell pepper; 1 cup Zucchini; 0.25 cup Red onion; 1 tbsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 1 tbsp Lemon juice; 2 cup Arugula; 0.5 tbsp Hemp hearts

Chicken and Roasted Vegetable Protein Salad

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Protein Salad

Oven-roasted chicken and caramelized summer vegetables served over fresh peppery arugula with a zesty lemon vinaigrette for a satisfyingly savory crunch.

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NUTRITION

Protein

54.3g

Fat

22.3g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Red bell pepper

0.5 cup Yellow bell pepper

1 cup Zucchini

0.25 cup Red onion

1 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tbsp Lemon juice

2 cup Arugula

0.5 tbsp Hemp hearts

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Dice the chicken breast, bell peppers, zucchini, and red onion into uniform 1-inch bite-sized pieces.
3
Spread the chicken and vegetables across the prepared baking sheet in a single layer.
4
Drizzle the olive oil over the mixture and sprinkle evenly with sea salt, black pepper, and dried oregano.
5
Roast in the oven for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender and slightly browned.
6
Place the fresh arugula in a large serving bowl and toss with the lemon juice.
7
Top the arugula with the warm roasted chicken and vegetable mixture.
8
Sprinkle the hemp hearts over the top for added texture and serve immediately.