Zesty Lemon Herb Chicken Salad

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

Zesty Lemon Herb Chicken Salad

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Chicken Salad

Grilled chicken breast seasoned with zesty lemon and fresh herbs served over a crisp bed of mixed greens and creamy avocado.

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NUTRITION

465kcal
Protein
46.6g
Fat
25.7g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed greens

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

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PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

  • 3

    In a small jar, whisk together the remaining olive oil and lemon juice to create a bright vinaigrette.

  • 4

    Combine the mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl and toss with the dressing.

  • 5

    Slice the warm chicken and arrange it over the salad, topping with fresh avocado slices for a satisfying finish.

Zesty Lemon Herb Chicken Salad

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

Zesty Lemon Herb Chicken Salad

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Chicken Salad

Grilled chicken breast seasoned with zesty lemon and fresh herbs served over a crisp bed of mixed greens and creamy avocado.

NUTRITION

465kcal
Protein
46.6g
Fat
25.7g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed greens

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

PREPARATION

  • 1

    Season the chicken breast evenly with dried oregano, sea salt, and black pepper.

  • 2

    Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through.

  • 3

    In a small jar, whisk together the remaining olive oil and lemon juice to create a bright vinaigrette.

  • 4

    Combine the mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl and toss with the dressing.

  • 5

    Slice the warm chicken and arrange it over the salad, topping with fresh avocado slices for a satisfying finish.