Name: Chicken and Roasted Vegetable 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 sweet potato; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tbsp extra virgin olive oil; 2 cup arugula; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 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

Chicken and Roasted Vegetable Salad

Tender chicken breast and caramelized root vegetables are roasted until golden and served over a bed of peppery arugula with a bright lemon-herb vinaigrette.

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NUTRITION

Protein

52.6g

Fat

19.9g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 cup sweet potato

0.5 cup red bell pepper

0.5 cup zucchini

1 tbsp extra virgin olive oil

2 cup arugula

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Peel and cube the sweet potato, chop the bell pepper, and slice the zucchini into half-moons.
3
On a large parchment-lined baking sheet, toss the sweet potato, bell pepper, and zucchini with 0.5 tbsp of olive oil, dried oregano, and half of the salt and pepper.
4
Season the chicken breast with the remaining salt and pepper and place it on the baking sheet alongside the vegetables.
5
Roast for 20 to 25 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
6
Remove from the oven and let the chicken rest for 5 minutes before slicing it into thin strips.
7
In a large salad bowl, whisk together the remaining 0.5 tbsp of olive oil and the lemon juice to create a simple vinaigrette.
8
Add the arugula to the bowl and toss thoroughly to coat the leaves.
9
Arrange the roasted vegetables and sliced chicken over the arugula and serve immediately.