YOUR SOLIN GENERATED RECIPE
Vibrant Garden Greens with Lemon-Herb Vinaigrette
Sautéed chicken breast served over a bed of crisp garden greens and crunchy radishes, drizzled with a zesty lemon-herb vinaigrette.
INGREDIENTS
5 oz chicken breast
2 cups mixed baby greens
0.5 cup cucumber
3 whole radishes
0.25 whole avocado
1 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp dijon mustard
PREPARATION
1. Season the chicken breast with 0.125 tsp sea salt and 0.125 tsp black pepper.
2. Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden and cooked through.
3. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dijon mustard, and the remaining salt and pepper.
4. Slice the cucumber into rounds and thinly shave the radishes.
5. Place the mixed baby greens in a large bowl and toss with half of the lemon-herb vinaigrette.
6. Slice the cooked chicken and avocado into thin strips.
7. Top the greens with the chicken, avocado, cucumber, and radishes, then drizzle with the remaining dressing.