Name: Arugula Salad with Lemon-Herb Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cup arugula; 0.25 cup chickpeas; 0.5 oz feta cheese; 1 tbsp sunflower seeds; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Arugula Salad with Lemon-Herb Vinaigrette

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

YOUR SOLIN GENERATED RECIPE

Arugula Salad with Lemon-Herb Vinaigrette

Pan-seared chicken breast sliced over a bed of peppery arugula and nutty chickpeas, finished with a bright lemon-herb vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.8g

Fat

29.6g

Carbs

19.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cup arugula

0.25 cup chickpeas

0.5 oz feta cheese

1 tbsp sunflower seeds

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with 0.125 tsp of the sea salt and 0.125 tsp of the black pepper.
2
Heat a skillet over medium-high heat and sear the chicken breast until golden brown and cooked through, approximately 6 minutes per side.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and the remaining salt and pepper to create the vinaigrette.
4
In a large salad bowl, combine the fresh arugula, rinsed chickpeas, and sunflower seeds.
5
Drizzle the lemon-herb vinaigrette over the salad, toss thoroughly to coat the leaves, and top with crumbled feta and the sliced warm chicken.