Name: Garden Fresh Vegetable Salad with Lemon Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.25 cup Chickpeas; 2 cup Mixed greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 whole Avocado; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Garden Fresh Vegetable Salad with Lemon Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Garden Fresh Vegetable Salad with Lemon Vinaigrette

Pan-seared chicken breast rests on a crisp bed of mixed greens and vibrant garden vegetables, drizzled with a zesty lemon-Dijon vinaigrette for a refreshing crunch.

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NUTRITION

Protein

51.1g

Fat

21.0g

Carbs

25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.25 cup Chickpeas

2 cup Mixed greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 whole Avocado

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast evenly on both sides with the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and fully cooked.
3
While the chicken is cooking, prepare the vinaigrette by whisking together the extra virgin olive oil, lemon juice, and Dijon mustard in a small bowl until emulsified.
4
Chop the cucumber into bite-sized pieces, halve the cherry tomatoes, and slice the avocado into thin wedges.
5
In a large mixing bowl, combine the mixed greens, chickpeas, cucumber, and cherry tomatoes.
6
Toss the vegetable mixture with the lemon-Dijon vinaigrette until everything is lightly coated.
7
Slice the warm chicken breast into strips and arrange them over the salad, finishing the dish with the fresh avocado slices on top.