Name: Garden Greens with Citrus Vinaigrette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Chicken breast; 2 cups Mixed baby greens; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Raw honey; 1 tsp Dijon mustard; 1 tbsp Hemp seeds; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil

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 Citrus Vinaigrette

Pan-seared chicken breast nested on a vibrant bed of garden greens and crisp vegetables, finished with a zesty citrus vinaigrette for a refreshing lunch.

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NUTRITION

Protein

53.8g

Fat

29.0g

Carbs

15.8g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast

2 cups Mixed baby greens

0.5 cup Cucumber

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Raw honey

1 tsp Dijon mustard

1 tbsp Hemp seeds

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

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PREPARATION

1
Season the chicken breast evenly with half of the sea salt and black pepper.
2
Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
3
In a small glass jar or bowl, whisk together the extra virgin olive oil, fresh lemon juice, raw honey, Dijon mustard, and the remaining sea salt and pepper until the dressing is fully emulsified.
4
Thinly slice the cucumber into rounds and cut the cherry tomatoes in half.
5
Place the mixed baby greens in a large serving bowl and toss gently with the prepared cucumber and tomatoes.
6
Once the chicken has rested for 3 minutes, slice it into thin strips and arrange them over the bed of greens.
7
Drizzle the citrus vinaigrette over the entire salad and garnish with hemp seeds for a nutty crunch before serving.