Name: Honey-Mustard Chicken with Garden Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz chicken breast; 1 tbsp honey; 1 tbsp Dijon mustard; 0.5 tbsp extra virgin olive oil; 2 cups mixed baby greens; 0.5 cup sliced cucumber; 0.5 cup halved cherry tomatoes; 1 tbsp apple cider vinegar; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

YOUR SOLIN GENERATED RECIPE

Honey-Mustard Chicken with Garden Salad

Pan-seared chicken breast glazed in a zesty honey-mustard sauce, served over a crisp garden salad tossed with a light vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

56.4g

Fat

14.3g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

6 oz chicken breast

1 tbsp honey

1 tbsp Dijon mustard

0.5 tbsp extra virgin olive oil

2 cups mixed baby greens

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

1 tbsp apple cider vinegar

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and garlic powder on both sides.
2
In a small bowl, whisk together the honey and Dijon mustard until smooth and well combined.
3
Heat half of the extra virgin olive oil in a non-stick skillet over medium heat.
4
Place the chicken in the skillet and cook for 6-7 minutes per side until the internal temperature reaches 165°F.
5
During the last 2 minutes of cooking, brush the honey-mustard mixture over the chicken to create a sticky, golden glaze.
6
In a large mixing bowl, whisk the remaining olive oil and apple cider vinegar together to form a light vinaigrette.
7
Add the mixed baby greens, sliced cucumber, and halved cherry tomatoes to the bowl and toss gently to coat.
8
Remove the chicken from the pan, let it rest for 2 minutes, then slice and serve immediately atop the fresh garden salad.