YOUR SOLIN GENERATED RECIPE
Crispy Chicken Poke Bowl with Fresh Vegetables and Zesty Dressing
Savor the fusion of crisp, oven-roasted chicken breast paired with a medley of fresh vegetables and a bright, zesty dressing. This bowl offers a textural delight—tender meat, crunchy edamame, crisp cucumbers, and shredded red cabbage—all brought together with a lemony olive oil dressing and a sprinkle of toasted sesame seeds for an extra burst of flavor.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup Shelled Edamame
1/2 cup Diced Cucumber
1/2 cup Shredded Red Cabbage
1/2 medium Carrot, diced
1 teaspoon Olive Oil
1/2 tablespoon Lemon Juice
1 teaspoon Sesame Seeds
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Pat the chicken breast dry and season generously with salt and pepper. Place it on a baking sheet lined with parchment paper.
Bake the chicken for about 18-20 minutes or until the internal temperature reaches 165°F and the exterior is just starting to crisp up.
While the chicken bakes, prepare the vegetables: dice the cucumber, shred the red cabbage, and dice the carrot. If using frozen edamame, steam or microwave them until heated through.
In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt and pepper for the zesty dressing.
Once the chicken is done, let it cool slightly before slicing it into bite-sized pieces.
Assemble the poke bowl by arranging the chicken pieces, edamame, cucumber, red cabbage, and carrot over a bowl.
Drizzle the zesty dressing over the bowl, and finish with a sprinkle of sesame seeds.
Serve immediately and enjoy the balance of crisp textures and refreshing flavors.