YOUR SOLIN GENERATED RECIPE
Herb-Crusted Shredded Rotisserie Chicken Bowl
Savor a vibrant bowl featuring tender, herb-crusted shredded rotisserie chicken nestled atop a bed of fluffy quinoa and crisp mixed greens, all accented with a refreshingly tangy Greek yogurt dressing. This dish delivers a burst of savory herbs and a satisfying texture contrast, making it a balanced and uplifting meal for any time of day.
INGREDIENTS
4 ounces shredded rotisserie chicken (skin removed)
1/2 cup cooked quinoa
1 cup mixed greens
1 tablespoon herb-seasoned whole wheat breadcrumbs
2 tablespoons plain nonfat Greek yogurt
PREPARATION
Preheat a small pan over medium heat.
Lightly toast the herb-seasoned breadcrumbs in the pan for about 1-2 minutes until they become aromatic and crisp.
In a bowl, combine the shredded rotisserie chicken with the toasted breadcrumbs, ensuring the herbs are evenly distributed over the chicken.
Layer the bottom of your serving bowl with the mixed greens and warm cooked quinoa.
Top with the herb-crusted chicken and drizzle the Greek yogurt over the bowl for a tangy finish.
Garnish with extra herbs if desired and serve immediately.