Name: Garden Greens with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 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 lemon juice; 1 tsp dijon mustard; 0.25 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

Pan-seared chicken breast served over a bed of crisp garden greens and vibrant vegetables, drizzled with a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

51.7g

Fat

27.0g

Carbs

13.1g

SERVINGS

1 serving

INGREDIENTS

5.5 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 lemon juice

1 tsp dijon mustard

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6 to 8 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, whisk together the extra virgin olive oil, lemon juice, dijon mustard, dried oregano, and the remaining salt and pepper in a small bowl to create the vinaigrette.
4
Slice the cucumber into rounds and halve the cherry tomatoes.
5
In a large mixing bowl, toss the mixed greens with the prepared vinaigrette until every leaf is lightly and evenly coated.
6
Slice the cooked chicken into strips and thinly slice the avocado.
7
Arrange the dressed greens on a large plate and top with the sliced chicken, cucumber, tomatoes, and avocado before serving immediately.