YOUR SOLIN GENERATED RECIPE
Lemon-Herb Pan-Seared Chicken with Creamy Cauliflower Risotto and Sautéed Spinach
Savor a vibrant plate featuring pan-seared lemon-herb chicken paired with a velvety cauliflower risotto and tender sautéed spinach. This dish combines bright citrus notes and aromatic herbs with a creamy, comforting risotto texture, making it a perfect balanced meal with a clean, wholesome finish.
INGREDIENTS
6 oz Chicken Breast
1 cup Riced Cauliflower
2 tbsp Low-Fat Cream Cheese
1/4 cup Diced Onion
2 cloves Minced Garlic
1 cup Fresh Spinach
2 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Mixed Fresh Herbs (thyme, parsley)
PREPARATION
Pat the chicken breast dry and season with salt, pepper, lemon juice, and mixed fresh herbs.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken and pan-sear for about 5-6 minutes per side, until golden and cooked through. Remove and let rest.
In a separate pan, heat the remaining teaspoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant.
Add the riced cauliflower to the pan with onions and garlic. Stir and cook for about 5 minutes until the cauliflower softens slightly.
Stir in the low-fat cream cheese to the cauliflower mixture, allowing it to melt and create a creamy texture. Adjust seasoning with salt and pepper as needed.
In another quick pan, lightly sauté the fresh spinach just until wilted, about 1-2 minutes.
Plate the creamy cauliflower risotto, top with sliced lemon-herb chicken, and serve with a side of sautéed spinach. Drizzle a little extra lemon juice if desired.