YOUR SOLIN GENERATED RECIPE
Vibrant Garden Green Salad with Lemon-Herb Vinaigrette
Pan-seared chicken breast rests on a bed of crisp mixed greens and crunchy garden vegetables, finished with a zesty lemon-herb vinaigrette that provides a bright, refreshing finish.
INGREDIENTS
5 oz Chicken breast
2 cups Mixed baby greens
0.5 cup Cucumber
0.5 cup Cherry tomatoes
2 tbsp Radishes
1 tbsp Extra virgin olive oil
1 tbsp Fresh lemon juice
1 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Raw pumpkin seeds
1 tsp Dijon mustard
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
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 degrees Fahrenheit.
While the chicken cooks, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, Dijon mustard, and the remaining salt and pepper in a small bowl.
Transfer the cooked chicken to a cutting board and let it rest for 3 minutes before slicing into thin strips.
In a large mixing bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, and sliced radishes.
Drizzle the lemon-herb vinaigrette over the vegetables and toss gently to coat every leaf.
Plate the dressed salad, top with the sliced warm chicken, and garnish with raw pumpkin seeds for a satisfying crunch.