Name: Lemon-Herb Chicken and Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 cup baby arugula; 0.5 cup cherry tomatoes; 0.5 cup cucumber; 0.25 whole avocado; 0.25 cup chickpeas

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Arugula Salad

Sautéed lemon-herb chicken breast served over a bed of peppery arugula and crisp vegetables, finished with a bright citrus vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.4g

Fat

28.4g

Carbs

25.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 cup baby arugula

0.5 cup cherry tomatoes

0.5 cup cucumber

0.25 whole avocado

0.25 cup chickpeas

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the chicken breast dry and season both sides with the dried oregano, sea salt, and black pepper.
2
Heat half of the olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden and cooked through.
3
While the chicken rests, whisk the remaining olive oil, lemon juice, and Dijon mustard in a small bowl to create a zesty dressing.
4
In a large salad bowl, combine the baby arugula, halved cherry tomatoes, sliced cucumber, and chickpeas.
5
Slice the rested chicken into thin strips and arrange them over the salad greens along with the sliced avocado.
6
Drizzle the lemon vinaigrette over the top and toss gently before serving.