YOUR SOLIN GENERATED RECIPE
Pan-Seared Just Bare Chicken Breast with Roasted Vegetables and Rice (Mom’s Style)
Enjoy a comforting, mom-inspired dinner featuring succulent pan-seared Just Bare chicken breast, perfectly roasted seasonal vegetables, and tender rice served with a light, tangy Greek yogurt sauce. A toasted english muffin wedge adds a delightful crunchy side, all finished with a drizzle of olive oil for extra flavor.
INGREDIENTS
4 oz Just Bare Chicken Breast
1 cup cooked white rice
1 cup mixed vegetables (carrots, zucchini, bell peppers)
1/2 English muffin
1/4 cup nonfat Greek yogurt
2 tbsp olive oil
PREPARATION
Season the 4 oz chicken breast lightly with salt, pepper, and a pinch of your favorite dried herbs to evoke mom’s style.
Heat a nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the chicken breast for about 4-5 minutes per side until golden and cooked through. Set aside and let rest briefly.
Preheat your oven to 425°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.
While the chicken and vegetables are cooking, prepare the rice according to package instructions if not already cooked.
Toast the half English muffin until lightly crisp.
For the yogurt sauce, simply stir the nonfat Greek yogurt with a dash of salt, pepper, and a squeeze of lemon (optional) to brighten the flavor.
Plate the dish by placing a serving of rice, topped with sliced chicken breast. Arrange the roasted vegetables on the side, add the toasted English muffin, and drizzle the yogurt sauce over the chicken or serve it on the side.
Finish with a final drizzle of olive oil over the vegetables for added richness. Enjoy your comforting mom-style meal.