YOUR SOLIN GENERATED RECIPE
Crispy Lemon-Garlic Spiced Chicken with Fresh Veggies and Creamy Tahini
Savor this vibrant dish featuring succulent, crispy chicken breast marinated in lemon and garlic, paired with a colorful medley of fresh veggies and a drizzle of creamy tahini dressing. The dish balances zesty citrus notes with a satisfying crunch, all while delivering a well-rounded meal that's both delicious and nutritious.
INGREDIENTS
4 ounces Chicken Breast
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 Garlic Clove
A pinch each of Paprika, Salt & Pepper
1 cup Mixed Greens
1/2 cup Cherry Tomatoes (halved)
1/2 cup Cucumber Slices
1/2 cup Cooked Quinoa
1 tablespoon Tahini
PREPARATION
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and a pinch of paprika, salt, and pepper to create the marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it, ensuring it is well-coated. Let it rest for at least 15 minutes.
Preheat your oven to 425°F (220°C). Transfer the marinated chicken to a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and the edges become crispy.
While the chicken is baking, prepare the fresh veggies by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl.
Lightly toss the cooked quinoa into the veggie mix to add texture and extra nutrients.
For the dressing, drizzle tahini over the veggies and quinoa. If desired, add a splash of water and a squeeze of lemon juice to thin out the tahini for easier drizzling.
Once the chicken is done, slice it and serve atop the veggie and quinoa salad. Drizzle any remaining marinade over the plate for enhanced flavor.
Enjoy your flavorful, balanced meal with a satisfying mix of crispy chicken, fresh vegetables, and creamy tahini!