YOUR SOLIN GENERATED RECIPE
Vibrant Garden Green Salad
Pan-seared chicken breast served over a crisp bed of mixed greens and garden vegetables, finished with a bright lemon-dijon vinaigrette.
INGREDIENTS
5 oz chicken breast
2 cup mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
0.5 oz feta cheese
1 tbsp pumpkin seeds
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
Season the chicken breast evenly with the sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
Place the chicken in the skillet and sear for 6-7 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the dressing is fully emulsified.
In a large salad bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.
Drizzle the lemon-dijon vinaigrette over the vegetables and toss gently to ensure everything is coated.
Top the salad with the sliced chicken, crumbled feta cheese, and pumpkin seeds for a final crunch.