Name: Zesty Feta and Tomato Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 oz feta cheese; 2 cup arugula; 1 cup cherry tomatoes; 0.25 cup chickpeas; 1 tsp extra virgin olive oil; 0.5 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

Zesty Feta and Tomato Arugula Salad

Pan-seared chicken breast and juicy cherry tomatoes tossed with peppery arugula and creamy feta in a bright lemon vinaigrette.

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NUTRITION

Protein

54.0g

Fat

18g

Carbs

22.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 oz feta cheese

2 cup arugula

1 cup cherry tomatoes

0.25 cup chickpeas

1 tsp extra virgin olive oil

0.5 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.
3
While the chicken is cooking, slice the cherry tomatoes in half and rinse the canned chickpeas under cold water.
4
In a large mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a simple vinaigrette.
5
Add the arugula, halved cherry tomatoes, and chickpeas to the bowl, tossing gently to ensure every leaf is lightly coated in the dressing.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing it into thin strips.
7
Transfer the arugula mixture to a plate, top with the sliced chicken, and finish by crumbling the feta cheese over the top.