Name: Pan-Seared Chicken with Sourdough Croutons
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1.5 slice Sourdough bread; 1 tbsp Extra virgin olive oil; 2 cup Mixed baby greens; 0.5 cup Cherry tomatoes; 1 tsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Pan-Seared Chicken with Sourdough Croutons

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Sourdough Croutons

Golden pan-seared chicken breast served over a crisp salad with crunchy, garlic-rubbed sourdough croutons and a zesty lemon vinaigrette.

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NUTRITION

Protein

49.8g

Fat

21.2g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1.5 slice Sourdough bread

1 tbsp Extra virgin olive oil

2 cup Mixed baby greens

0.5 cup Cherry tomatoes

1 tsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Slice the sourdough bread into 1-inch cubes and set aside.
2
Season the chicken breast evenly with half of the sea salt, black pepper, and garlic powder.
3
Heat 0.5 tbsp of olive oil in a skillet over medium-high heat.
4
Add the chicken to the skillet and sear for 5-7 minutes per side until fully cooked and golden brown.
5
Remove chicken from the pan and let it rest, then add the remaining 0.5 tbsp of olive oil to the same skillet.
6
Toss the sourdough cubes in the skillet for 3-4 minutes until they are toasted and crisp.
7
In a large bowl, whisk together the lemon juice and Dijon mustard to create a light dressing.
8
Add the mixed greens and halved cherry tomatoes to the bowl, tossing gently to coat.
9
Slice the chicken breast into strips.
10
Plate the dressed greens and tomatoes, then top with the sliced chicken and warm sourdough croutons.