Name: Vibrant 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 baby greens; 0.5 cup cucumber; 3 whole radishes; 0.25 cup chickpeas; 1 tbsp hemp hearts; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp Dijon mustard; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Vibrant 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

Vibrant Greens with Lemon-Herb Vinaigrette

Pan-seared chicken breast served over a bed of crisp, vibrant greens and tossed in a zesty lemon-herb vinaigrette for a refreshing and crunchy bite.

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NUTRITION

Protein

53.5g

Fat

24.8g

Carbs

22.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed baby greens

0.5 cup cucumber

3 whole radishes

0.25 cup chickpeas

1 tbsp hemp hearts

1 tbsp extra virgin olive oil

1 tbsp 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 non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.
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.
4
Thinly slice the cucumber and radishes into rounds.
5
In a large serving bowl, combine the mixed baby greens, sliced cucumber, radishes, and chickpeas.
6
Once cooked, let the chicken rest for 3 minutes before slicing it into thin strips.
7
Top the salad with the sliced chicken and sprinkle with hemp hearts.
8
Drizzle the lemon-herb vinaigrette over the top and toss gently to coat before serving.