Name: Garden Greens with Honey-Mustard Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups mixed greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tsp honey; 1 tsp dijon mustard; 1 tbsp apple cider vinegar; 1 tbsp hemp hearts; 0.25 tsp sea salt; 0.25 tsp black pepper

Garden Greens with Honey-Mustard Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Garden Greens with Honey-Mustard Vinaigrette

Pan-seared chicken breast served over crisp garden greens and vibrant vegetables, drizzled with a tangy-sweet vinaigrette for a refreshing crunch.

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NUTRITION

Protein

49.1g

Fat

24.1g

Carbs

16.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp honey

1 tsp dijon mustard

1 tbsp apple cider vinegar

1 tbsp hemp hearts

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper on both sides.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
3
In a small bowl, whisk together the extra virgin olive oil, honey, Dijon mustard, and apple cider vinegar until emulsified.
4
Wash and dry the mixed greens, then place them in a large salad bowl.
5
Slice the cucumber into rounds and halve the cherry tomatoes, adding them to the greens.
6
Once the chicken is cooked, let it rest for 3 minutes before slicing into thin strips.
7
Toss the salad greens and vegetables with the honey-mustard vinaigrette.
8
Top the salad with the sliced chicken and sprinkle with hemp hearts for added texture.