Name: Seared Chicken and Red Leaf Lettuce Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 2 cups Red leaf lettuce; 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 tbsp Hemp hearts; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dijon mustard

Seared Chicken and Red Leaf Lettuce Salad

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

YOUR SOLIN GENERATED RECIPE

Seared Chicken and Red Leaf Lettuce Salad

Pan-seared chicken breast served over crisp red leaf lettuce with a bright lemon vinaigrette for a refreshing and vibrant crunch.

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NUTRITION

Protein

50.1g

Fat

25.0g

Carbs

13.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Red leaf lettuce

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 tbsp Hemp hearts

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken rests, wash and tear the red leaf lettuce into bite-sized pieces and place them in a large bowl.
4
Slice the cucumber and halve the cherry tomatoes, then add them to the lettuce.
5
In a small jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining salt and pepper to create the vinaigrette.
6
Slice the rested chicken and the avocado into thin pieces.
7
Toss the greens and vegetables with the vinaigrette, then top with the sliced chicken, avocado, and a sprinkle of hemp hearts.