Name: Garden Greens 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 cups Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Hemp seeds; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Dijon mustard; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley; 0.5 tsp Dried oregano

Garden Greens 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

Garden Greens with Lemon-Herb Vinaigrette

Pan-seared chicken breast served over a bed of crisp garden greens and vibrant vegetables, drizzled with a zesty and bright lemon-herb vinaigrette.

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NUTRITION

Protein

49.7g

Fat

25.5g

Carbs

12.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Hemp seeds

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.5 tsp Dried oregano

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PREPARATION

1
Season the chicken breast on both sides with sea salt and black pepper.
2
Heat a non-stick skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
3
While the chicken cooks, whisk together the olive oil, lemon juice, Dijon mustard, parsley, and oregano in a small bowl to create the vinaigrette.
4
Slice the cucumber into rounds and halve the cherry tomatoes.
5
In a large bowl, toss the mixed baby greens, cucumber, and cherry tomatoes with the prepared vinaigrette until evenly coated.
6
Slice the cooked chicken into strips and arrange them over the salad.
7
Finish by sprinkling hemp seeds over the top for a boost of texture and protein.