Name: Chicken Breast with Dates and Feta Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup black beans; 1.5 whole Medjool dates; 0.75 oz feta cheese; 2 cup baby arugula; 0.25 cup sweet corn; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Chicken Breast with Dates and Feta Salad

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

YOUR SOLIN GENERATED RECIPE

Chicken Breast with Dates and Feta Salad

Pan-seared chicken breast sliced over a vibrant cowboy-style salad of black beans, sweet dates, and salty feta, finished with a bright lemon-oregano vinaigrette.

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NUTRITION

Protein

40.5g

Fat

13.8g

Carbs

51.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup black beans

1.5 whole Medjool dates

0.75 oz feta cheese

2 cup baby arugula

0.25 cup sweet corn

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Season the chicken breast on both sides with half of the sea salt, black pepper, and dried oregano.
2
Sear the chicken in a skillet over medium-high heat for 6-7 minutes per side until cooked through, then let it rest for 5 minutes.
3
Pit and slice the Medjool dates into thin slivers and rinse the black beans and corn thoroughly.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, and the remaining sea salt, black pepper, and dried oregano.
5
Combine the baby arugula, black beans, corn, and sliced dates in a large bowl and toss gently with the prepared dressing.
6
Slice the rested chicken breast into strips, arrange it over the salad, and sprinkle with crumbled feta cheese before serving.