Name: Vibrant 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 cup Mixed baby greens; 0.5 cup Cherry tomatoes; 0.5 cup Cucumber; 0.25 whole Avocado; 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 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

Vibrant Garden Greens with Lemon-Herb Vinaigrette

Tender pan-seared chicken breast served over a bed of crisp mixed greens and colorful vegetables, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

52.4g

Fat

27.2g

Carbs

14.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cup Mixed baby greens

0.5 cup Cherry tomatoes

0.5 cup Cucumber

0.25 whole Avocado

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 evenly on both sides with the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat with a small drizzle from the olive oil and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, whisk together the remaining olive oil, lemon juice, Dijon mustard, and dried oregano in a small bowl until emulsified.
4
In a large serving bowl, combine the mixed baby greens, halved cherry tomatoes, and sliced cucumber.
5
Let the cooked chicken rest for 3 minutes to lock in the juices, then slice it into thin strips.
6
Top the garden greens with the sliced chicken and avocado, then drizzle the lemon-herb vinaigrette over the top and serve immediately.