YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Breast with Sautéed Greens and Tomato
Delight in this herb-roasted chicken breast paired with lightly sautéed greens and fresh tomato slices, accented with a subtle drizzle of olive oil and a touch of creamy avocado. A simple yet sophisticated meal that balances lean protein with vibrant produce, perfect for a satisfying dinner.
INGREDIENTS
4.5 ounces Chicken Breast
1 medium Tomato
0.5 cup sautéed Spinach
1 teaspoon Olive Oil
0.25 portion Avocado
Mixed Herbs, Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast generously with salt, pepper, and mixed herbs.
Place the chicken on a baking sheet and drizzle with a little olive oil.
Roast in the oven for about 18-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F.
While the chicken is roasting, gently heat a non-stick skillet over medium heat and add a few drops of olive oil.
Add the spinach and sauté until just wilted, about 2-3 minutes. Season lightly with salt and pepper.
Slice the tomato and prepare the avocado by mashing or slicing into thin pieces.
Plate the roasted chicken breast topped with the sautéed greens and fresh tomato slices, then finish with a garnish of avocado.
Serve warm and enjoy your balanced and vibrant dinner.