Name: Lemon-Herb Chicken with Greek Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 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 cup romaine lettuce; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 oz feta cheese; 4 whole kalamata olives; 1 tsp red wine vinegar

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken with Greek Salad

Pan-seared chicken breast marinated in bright lemon and oregano, served over a crisp Greek salad with creamy feta and tangy olives.

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NUTRITION

Protein

50.1g

Fat

28.3g

Carbs

13.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

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 cup romaine lettuce

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 oz feta cheese

4 whole kalamata olives

1 tsp red wine vinegar

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and dried oregano.
2
In a small bowl, whisk together half of the olive oil and all of the lemon juice, then pour over the chicken to marinate for 10 minutes.
3
Heat a non-stick skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
4
While the chicken cooks, combine the chopped romaine, diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives in a large mixing bowl.
5
Whisk the remaining olive oil and red wine vinegar together, then toss with the salad vegetables until evenly coated.
6
Slice the warm chicken into strips and place atop the salad, finishing with a sprinkle of crumbled feta cheese.