Name: Zesty Arugula and Feta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup arugula; 1 oz feta cheese; 0.25 cup canned chickpeas; 0.5 cup cucumber; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 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 Arugula and Feta Salad

Pan-seared chicken breast served over a bed of peppery arugula and chickpeas, tossed in a bright lemon vinaigrette with creamy feta crumbles.

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NUTRITION

Protein

52.8g

Fat

20.5g

Carbs

19.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup arugula

1 oz feta cheese

0.25 cup canned chickpeas

0.5 cup cucumber

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.
3
While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, and lemon zest in a small bowl to create the zesty dressing.
4
Dice the cucumber into bite-sized pieces and rinse the canned chickpeas thoroughly under cold water.
5
In a large salad bowl, combine the arugula, diced cucumber, and chickpeas.
6
Drizzle the lemon dressing over the greens and toss until everything is lightly coated.
7
Slice the warm chicken breast into strips and place them on top of the salad.
8
Finish by sprinkling the crumbled feta cheese over the top before serving.