Name: Chicken Pomegranate Carrot Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup arugula; 1 cup shredded carrots; 0.25 cup pomegranate seeds; 1 tbsp chopped walnuts; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp raw honey

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

YOUR SOLIN GENERATED RECIPE

Chicken Pomegranate Carrot Salad

Sautéed chicken breast served over a bed of vibrant shredded carrots and peppery arugula, topped with a zesty lemon dressing and crunchy pomegranate seeds.

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NUTRITION

Protein

47.4g

Fat

29.3g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

2 cup arugula

1 cup shredded carrots

0.25 cup pomegranate seeds

1 tbsp chopped walnuts

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp raw honey

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper.
2
Heat 1 teaspoon of olive oil in a skillet over medium heat and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.
3
While the chicken is cooking, whisk together 1 tablespoon of olive oil, fresh lemon juice, and raw honey in a small bowl to create the dressing.
4
In a large salad bowl, combine the arugula and shredded carrots, tossing them with half of the prepared dressing.
5
Remove the chicken from the skillet and allow it to rest for 3 minutes before slicing it into thin strips.
6
Arrange the sliced chicken on top of the salad greens and carrots.
7
Garnish the salad with pomegranate seeds and chopped walnuts.
8
Drizzle the remaining dressing over the top and serve immediately.