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 boneless skinless chicken breast; 2 cups mixed garden greens; 0.5 cup sliced cucumber; 0.5 cup halved cherry tomatoes; 0.13 cup cooked chickpeas; 0.5 tbsp hemp seeds; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tsp dijon mustard

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 vibrant bed of garden greens and crisp vegetables, finished with a zesty lemon-herb vinaigrette for a bright and refreshing crunch.

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NUTRITION

Protein

52.6g

Fat

16.4g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz boneless skinless chicken breast

2 cups mixed garden greens

0.5 cup sliced cucumber

0.5 cup halved cherry tomatoes

0.13 cup cooked chickpeas

0.5 tbsp hemp seeds

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp dijon mustard

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PREPARATION

1
Season the chicken breast evenly with sea salt, black pepper, and half of the dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until fully cooked and golden.
3
In a small glass jar, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, and the remaining oregano to create the vinaigrette.
4
In a large serving bowl, combine the mixed garden greens, sliced cucumber, halved cherry tomatoes, and cooked chickpeas.
5
Slice the warm chicken breast into strips and arrange them over the bed of vegetables.
6
Drizzle the lemon-herb vinaigrette over the salad and finish by sprinkling the hemp seeds on top for added texture.