YOUR SOLIN GENERATED RECIPE
Chicken Cobb Salad with Creamy Herb Dressing
Pan-seared chicken breast and crisp bacon layered over fresh romaine with a velvety Greek yogurt herb dressing for a satisfying, high-protein crunch.
INGREDIENTS
0.5 lbs boneless skinless chicken breast
1 large eggs
1 slice nitrate-free bacon
0.25 whole avocados
2 cups romaine lettuce
0.5 cup cherry tomatoes
0.25 cup cucumber
1 tbsp pumpkin seeds
0.25 cup non-fat Greek yogurt
0.5 tbsp lemon juice
0.5 tsp dried dill
0.75 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp extra virgin olive oil
PREPARATION
Season the chicken breasts with sea salt, black pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes per side until cooked through, then set aside to cool before dicing.
Place eggs in a pot of water, bring to a boil, then cover and remove from heat for 9 minutes before transferring to an ice bath to peel and halve.
Cook the bacon slices in a skillet or oven until crispy, then drain on paper towels and crumble into small pieces.
In a small bowl, whisk together the Greek yogurt, lemon juice, and dried dill, adding a tablespoon of water at a time until a creamy dressing consistency is reached.
Divide the chopped romaine, halved cherry tomatoes, and diced cucumber into seven meal prep containers.
Top each container with equal portions of diced chicken, one halved egg, crumbled bacon, and pumpkin seeds.
Store the dressing in separate small containers and slice the avocado fresh each day to serve alongside the salad.