YOUR SOLIN GENERATED RECIPE
Vibrant Garden Green Salad with Lemon-Herb Vinaigrette
Pan-seared chicken breast rests atop a bed of crisp garden greens and colorful vegetables, finished with a zesty lemon-herb vinaigrette that adds a bright, citrusy pop.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
2 cup mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 cup red onion
1 tbsp hemp seeds
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp dijon mustard
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp parsley
PREPARATION
Season the chicken breast with half of the sea salt and half of the black pepper.
Heat the olive oil in a medium skillet over medium-high heat.
Place the chicken in the skillet and cook for 6 to 8 minutes per side until golden brown and cooked through.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dijon mustard, parsley, and remaining salt and pepper.
Combine the mixed baby greens, cucumber, cherry tomatoes, and red onion in a large serving bowl.
Drizzle the lemon-herb vinaigrette over the vegetables and toss gently to coat.
Top the salad with the sliced chicken breast and sprinkle with hemp seeds for a final crunch.