YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Roasted Tomato Sauce over Cauliflower Pilaf
Savor the light yet flavorful combination of herb-crusted chicken paired with a vibrant, roasted tomato sauce and a tender cauliflower pilaf. This dish offers a balance of aromatic herbs, tangy tomato, and the mild, nutty flavor of cauliflower, making it a wholesome and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Olive Oil (for sauce)
1 medium Tomato
2 tbsp Nonfat Greek Yogurt
1 cup Cauliflower Rice
1 tbsp Olive Oil (for pilaf)
2 tbsp Fresh Herbs
1 tbsp Whole Wheat Breadcrumbs
PREPARATION
Preheat your oven to 400°F.
In a small bowl, combine the whole wheat breadcrumbs with finely chopped fresh herbs. Lightly brush the chicken breast with a small amount of olive oil and press the breadcrumb mixture onto the surface to form a crust.
Place the crusted chicken on a baking sheet and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, prepare the tomato sauce by dicing the medium tomato. In a small saucepan over medium heat, combine the diced tomato with 1 tablespoon olive oil and allow it to simmer for 5-7 minutes until softened. Stir in the nonfat Greek yogurt to add creaminess, and season with salt and pepper to taste.
For the cauliflower pilaf, heat 1 tablespoon olive oil in a skillet over medium heat. Add the cauliflower rice and a pinch of salt, sautéing for 5 minutes until tender. Stir in a sprinkle of fresh herbs for extra flavor.
To serve, plate the cauliflower pilaf as a base, top with slices of herb-crusted chicken, and finish by spooning the roasted tomato sauce over the top. Enjoy your nutrient-packed, flavorful meal!