Name: Pan-Seared Chicken and Greens Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 2 cup mixed greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp slivered almonds; 0.5 tbsp olive oil; 1 tbsp lemon juice; 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 and Greens Salad

Golden pan-seared chicken breast rests on a bed of crisp mixed greens and vibrant vegetables, drizzled with a zesty lemon-Dijon vinaigrette for a bright, refreshing finish.

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NUTRITION

Protein

52g

Fat

29.8g

Carbs

11.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

2 cup mixed greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp slivered almonds

0.5 tbsp olive oil

1 tbsp lemon juice

1 tsp dijon mustard

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PREPARATION

1
Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat until shimmering.
3
Place the chicken in the skillet and sear for 5-7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.
4
While the chicken cooks, prepare the salad base by combining the mixed greens, sliced cucumber, and halved cherry tomatoes in a large bowl.
5
In a small jar or bowl, whisk together the remaining 0.5 tablespoon of olive oil, lemon juice, and Dijon mustard until emulsified.
6
Remove the chicken from the pan and let it rest for 3 minutes before slicing it into strips.
7
Toss the salad greens with the vinaigrette, top with the sliced chicken and slivered almonds, and serve immediately.