Name: Baked Chicken and Greens Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp sunflower seeds; 1 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 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

Baked Chicken and Greens Salad

Oven-baked chicken breast seasoned with aromatic herbs served over a crisp bed of mixed greens and vibrant vegetables with a zesty vinaigrette.

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NUTRITION

Protein

47.7g

Fat

24.9g

Carbs

13.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp dijon mustard

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Season the chicken breast on both sides with dried oregano, sea salt, and black pepper.
3
Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F.
4
While the chicken cooks, dice the cucumber and halve the cherry tomatoes.
5
In a small jar or bowl, whisk together the extra virgin olive oil, balsamic vinegar, and dijon mustard until emulsified.
6
Place the mixed baby greens in a large bowl and toss with the cucumber, tomatoes, and the prepared vinaigrette.
7
Allow the chicken to rest for 5 minutes before slicing it into thin strips.
8
Top the dressed salad with the sliced chicken and a sprinkle of sunflower seeds for a satisfying crunch.