Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

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

Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

YOUR SOLIN GENERATED RECIPE

Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

Pan-seared chicken breast rests atop crisp garden greens, tossed in a bright lemon-herb vinaigrette that pops with zesty citrus notes.

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NUTRITION

506kcal
Protein
52.5g
Fat
28.6g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

1 tbsp toasted sunflower seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp avocado oil

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PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped parsley, and the remaining salt and pepper in a small jar or bowl.

  • 5

    In a large salad bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad greens and toss gently to ensure every leaf is coated.

  • 8

    Top the dressed greens with the sliced chicken and toasted sunflower seeds for a final crunch.

Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

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

Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

YOUR SOLIN GENERATED RECIPE

Garden Greens with Lemon-Herb Vinaigrette and Seared Chicken

Pan-seared chicken breast rests atop crisp garden greens, tossed in a bright lemon-herb vinaigrette that pops with zesty citrus notes.

NUTRITION

506kcal
Protein
52.5g
Fat
28.6g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

2 cup mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp dijon mustard

1 tbsp toasted sunflower seeds

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

1 tsp avocado oil

PREPARATION

  • 1

    Season the chicken breast evenly on both sides with half of the sea salt and black pepper.

  • 2

    Heat the avocado oil in a medium skillet over medium-high heat.

  • 3

    Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit.

  • 4

    While the chicken cooks, prepare the vinaigrette by whisking together the extra virgin olive oil, fresh lemon juice, Dijon mustard, chopped parsley, and the remaining salt and pepper in a small jar or bowl.

  • 5

    In a large salad bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.

  • 6

    Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.

  • 7

    Drizzle the lemon-herb vinaigrette over the salad greens and toss gently to ensure every leaf is coated.

  • 8

    Top the dressed greens with the sliced chicken and toasted sunflower seeds for a final crunch.