YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken and Corn Bowl with Creamy Yogurt Dressing and Crispy Tortilla
Savor a vibrant bowl bursting with tender pan-seared chicken, sweet corn, and a zesty creamy yogurt dressing, all crowned with crunchy tortilla strips. This dish marries textures and flavors that make for a satisfying meal anytime.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Corn
1/4 cup Plain Nonfat Greek Yogurt
1 Corn Tortilla
1 tsp Olive Oil
1 tbsp Lime Juice
2 tbsp chopped Cilantro
Salt and Pepper, to taste
PREPARATION
Season the chicken breast with salt and pepper.
Heat olive oil in a skillet over medium-high heat.
Pan-sear the chicken for approximately 4-5 minutes on each side until golden and fully cooked. Remove from heat and slice into strips.
In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt to create the creamy dressing.
Heat the corn tortilla in a dry skillet over medium heat for about 30 seconds per side until crispy. Once cooled, cut it into strips.
In a serving bowl, assemble the cooked corn, sliced chicken, and drizzle the creamy yogurt dressing over the top.
Finish the dish by topping with the crispy tortilla strips for added crunch and serve immediately.