YOUR SOLIN GENERATED RECIPE
Triple Protein Power Bowl with Grilled Chicken, Seared Tuna and Eggs
Savor a dynamic fusion of flavors in this power bowl that features perfectly grilled chicken, seared tuna, and a soft-cooked egg, all set atop a bed of nutrient-packed quinoa and fresh greens. This balanced bowl delivers a satisfying bite with a medley of textures and a zesty finish from a lemon-olive oil dressing.
INGREDIENTS
3 ounces Chicken Breast
2 ounces Tuna Steak
1 Egg
1/4 cup Cooked Quinoa
1 cup Baby Spinach
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat a grill pan over medium-high heat. Season the chicken breast with a pinch of salt and pepper.
Grill the chicken for about 5-6 minutes per side until cooked through. Remove from heat and let rest briefly before slicing.
Season the tuna steak lightly with salt and pepper. Sear the tuna in the same grill pan for about 1-2 minutes per side for a rare center, or adjust to your preferred doneness. Slice into strips.
Prepare the egg by either soft boiling or poaching it. For soft boiling, place the egg in simmering water for 6 minutes, then cool in ice water before peeling.
In a bowl, assemble the base with cooked quinoa, baby spinach, and cherry tomatoes.
Arrange the grilled chicken slices, seared tuna strips, and the cooked egg (halved) over the greens.
Drizzle with olive oil and lemon juice for a light dressing. Toss gently to combine and serve immediately.