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; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 2 cups mixed baby greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 1 tsp fresh parsley; 1 tsp fresh chives

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

Tender grilled chicken breast rests atop a crisp bed of mixed garden greens and colorful vegetables, finished with a bright, zesty lemon-herb vinaigrette.

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NUTRITION

Protein

50.9g

Fat

19.7g

Carbs

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 cups mixed baby greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp Dijon mustard

1 tsp fresh parsley

1 tsp fresh chives

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, and dried oregano.
2
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken rests, slice the cucumber into thin half-moons and halve the cherry tomatoes.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced parsley, and minced chives to create the vinaigrette.
5
Place the mixed baby greens in a large serving bowl and toss gently with the prepared cucumber and cherry tomatoes.
6
Slice the grilled chicken breast into thin strips across the grain.
7
Arrange the chicken strips over the salad, drizzle with the lemon-herb vinaigrette, and serve immediately.