YOUR SOLIN GENERATED RECIPE
Vibrant Garden Greens with Lemon-Herb Vinaigrette
Grilled chicken breast rests atop a bed of crisp garden greens and colorful vegetables, finished with a zesty lemon-herb vinaigrette that adds a bright, citrusy pop.
INGREDIENTS
6 oz chicken breast
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 cup mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
2 whole radishes
0.25 whole avocado
0.5 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dijon mustard
1 tsp fresh parsley
0.25 tsp dried oregano
PREPARATION
Season the chicken breast with sea salt and black pepper on both sides.
Heat one teaspoon of olive oil in a grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
While the chicken rests, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, chopped parsley, and oregano in a small bowl to create the vinaigrette.
In a large salad bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and thinly sliced radishes.
Slice the grilled chicken into strips and place it over the greens along with the sliced avocado.
Drizzle the lemon-herb vinaigrette over the salad and toss gently to coat all ingredients before serving.