Name: Garden Greens with Lemon-Herb 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; 0.25 whole Avocado; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Garden Greens with Lemon-Herb 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 Lemon-Herb Vinaigrette

Grilled chicken breast rests atop a bed of crisp garden greens tossed in a zesty, bright lemon-herb vinaigrette.

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NUTRITION

Protein

46.9g

Fat

26.2g

Carbs

14.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Heat a grill pan or skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and dried oregano in a small bowl.
4
Add the remaining sea salt and black pepper to the dressing and whisk until emulsified.
5
Chop the cucumber into half-moons, halve the cherry tomatoes, and slice the avocado.
6
In a large mixing bowl, toss the mixed greens with the cucumber and tomatoes.
7
Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat.
8
Slice the grilled chicken and arrange it on top of the greens, finishing with the sliced avocado.