Name: Harvest 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 greens; 0.25 cup chickpeas; 1 tbsp sunflower seeds; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dijon mustard

Harvest 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

Harvest Greens with Lemon-Herb Vinaigrette

Pan-seared chicken breast atop a bed of crisp harvest greens and nutty sunflower seeds, drizzled with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

51.1g

Fat

25.6g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed greens

0.25 cup chickpeas

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dijon mustard

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, dried oregano, and the remaining salt and pepper until emulsified.
4
Place the mixed greens and rinsed chickpeas in a large salad bowl and toss gently with half of the prepared vinaigrette.
5
Allow the chicken to rest for 3 minutes before slicing it into thin strips.
6
Arrange the sliced chicken over the greens, sprinkle with sunflower seeds, and drizzle the remaining vinaigrette over the top before serving.