YOUR SOLIN GENERATED RECIPE
Tender grilled chicken breast tossed with crisp garden vegetables and a vibrant lemon-herb vinaigrette for a refreshing and zesty midday meal.
INGREDIENTS
5 oz chicken breast
2 cup mixed baby greens
0.5 cup cucumber
0.5 cup cherry tomatoes
0.25 whole avocado
0.75 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp fresh parsley
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
Heat a grill pan or non-stick skillet over medium-high heat and cook the chicken for 6 to 8 minutes per side until fully cooked and golden.
Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, and finely chopped parsley until emulsified.
In a large serving bowl, combine the mixed baby greens, sliced cucumber, and halved cherry tomatoes.
Top the salad with the sliced chicken and diced avocado, then drizzle with the lemon-herb dressing and toss gently to coat.