Name: Pan-Seared Chicken Breast Sub
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 1 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 1 whole 6-inch whole grain sub roll; 1 cup Baby arugula; 2 slice Tomato; 4 slice Red onion; 1 tbsp Dijon mustard; 1 tbsp Red wine vinegar

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast Sub

Pan-seared chicken breast seasoned with aromatic garlic served on a toasted whole grain roll with crisp arugula and a tangy Dijon finish.

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NUTRITION

Protein

42.9g

Fat

13.0g

Carbs

49.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 whole 6-inch whole grain sub roll

1 cup Baby arugula

2 slice Tomato

4 slice Red onion

1 tbsp Dijon mustard

1 tbsp Red wine vinegar

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.
2
Heat the olive oil in a medium skillet over medium-high heat.
3
Add the chicken to the skillet and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the heat and let it rest for 3 minutes before slicing into thin strips.
5
Slice the whole grain sub roll lengthwise and toast it in the oven or a toaster until the edges are lightly browned.
6
Spread the Dijon mustard onto the bottom half of the toasted roll.
7
Layer the sliced chicken breast, tomato slices, and red onion over the mustard.
8
Top with baby arugula and drizzle the red wine vinegar over the greens.
9
Close the sandwich, slice diagonally, and serve immediately.