Name: Garden Greens with Vinaigrette and Herb-Seared Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 2 cups mixed garden greens; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 1 tbsp hemp hearts; 1 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tsp dijon mustard; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano

Garden Greens with Vinaigrette and Herb-Seared Chicken

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 Vinaigrette and Herb-Seared Chicken

Pan-seared herb chicken served over a bed of fresh garden greens and vibrant vegetables, finished with a zesty vinaigrette for a satisfying crisp crunch.

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NUTRITION

Protein

48.7g

Fat

24.6g

Carbs

8.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 cups mixed garden greens

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp hemp hearts

1 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

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PREPARATION

1
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
2
Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and cooked through.
3
While the chicken cooks, slice the cucumber into half-moons and cut the cherry tomatoes in half.
4
In a small glass jar or bowl, whisk together the extra virgin olive oil, apple cider vinegar, and Dijon mustard until the dressing is fully emulsified.
5
Place the mixed garden greens in a large serving bowl and toss with the cucumber and cherry tomatoes.
6
Slice the warm chicken into thin strips and arrange them over the top of the salad.
7
Drizzle the vinaigrette over the entire dish and finish with a sprinkle of hemp hearts for added texture.