Name: Pan-Seared Chicken with Garden Greens
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 2 cup mixed baby greens; 0.5 cup cucumber; 0.25 cup radishes; 0.5 cup cherry tomatoes; 1 tbsp lemon juice; 1 tsp extra virgin olive oil; 1 tsp dijon mustard

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 Garden Greens

Pan-seared chicken breast seasoned with aromatic herbs served over a crisp garden salad tossed in a bright lemon vinaigrette.

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NUTRITION

Protein

51.0g

Fat

24.8g

Carbs

10.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

2 cup mixed baby greens

0.5 cup cucumber

0.25 cup radishes

0.5 cup cherry tomatoes

1 tbsp lemon juice

1 tsp extra virgin olive oil

1 tsp dijon mustard

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PREPARATION

1
Pat the chicken breast dry with paper towels to ensure a golden crust during searing.
2
Season both sides of the chicken evenly with sea salt, black pepper, and dried oregano.
3
Heat one tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.
4
Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken cooks, combine the mixed greens, sliced cucumber, radishes, and cherry tomatoes in a large bowl.
6
In a small jar or bowl, whisk together the lemon juice, one teaspoon of olive oil, and Dijon mustard until emulsified.
7
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into strips.
8
Toss the garden greens with the lemon vinaigrette and top with the warm sliced chicken.