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

Zesty Lemon-Herb Vinaigrette Chicken Salad

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 Chicken Salad

Pan-seared chicken breast served over a crisp bed of greens and fluffy quinoa, drizzled with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

47.7g

Fat

20.5g

Carbs

18.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

2 cups mixed greens

0.5 cup cucumber

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast with a pinch of the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, dijon mustard, dried oregano, and the remaining salt and pepper until emulsified.
4
Place the mixed greens in a large serving bowl and top with the cooked quinoa and sliced cucumber.
5
Slice the cooked chicken breast into thin strips and arrange them over the salad.
6
Drizzle the zesty lemon-herb vinaigrette over the salad and toss gently to combine before serving.