Name: Roasted Bell Pepper and Feta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 large bell peppers; 2 cups baby spinach; 1.5 oz feta cheese; 0.5 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Roasted Bell Pepper and Feta Salad

Tender chicken breast and charred bell peppers tossed with salty feta over a bed of fresh spinach, finished with a zesty balsamic drizzle.

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NUTRITION

Protein

56.5g

Fat

24.2g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 large bell peppers

2 cups baby spinach

1.5 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice bell peppers into thin strips and mince the garlic clove.
3
Season the chicken breast with sea salt, black pepper, and dried oregano.
4
Place the chicken and bell peppers on the baking sheet, drizzle with half of the olive oil, and roast for 20 minutes until the chicken is cooked through and peppers are blistered.
5
Let the chicken rest for 5 minutes before slicing it into bite-sized pieces.
6
In a large salad bowl, whisk together the remaining olive oil, balsamic vinegar, and minced garlic.
7
Add the fresh baby spinach, roasted peppers, sliced chicken, and crumbled feta cheese to the bowl and toss gently to combine.