Name: Zesty Lemon-Herb Vinaigrette Dressing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup mixed baby greens; 0.25 cup diced cucumber; 1 tsp dijon mustard

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Vinaigrette Dressing

Pan-seared chicken and fluffy quinoa tossed with crisp greens in a vibrant, citrusy vinaigrette that delivers a refreshing zing.

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NUTRITION

Protein

50.1g

Fat

21.3g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.25 cup diced cucumber

1 tsp dijon mustard

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.
2
Heat a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden and the internal temperature reaches 165 degrees.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dijon mustard, and the remaining dried oregano.
4
In a large serving bowl, combine the mixed baby greens, cooked quinoa, and diced cucumber.
5
Slice the cooked chicken into strips and place them on top of the salad base.
6
Drizzle the zesty lemon-herb vinaigrette over the entire bowl and toss gently to ensure every leaf is coated.