YOUR SOLIN GENERATED RECIPE
Lemon-Herb Grilled Chicken and Steak with Roasted Potatoes, Brown Rice, and Sautéed Greens
Savor a beautifully balanced plate featuring zesty lemon-herb marinated chicken and tender grilled sirloin steak paired with crispy roasted potatoes, nutty brown rice, and a vibrant mix of sautéed greens. This dish layers smoky grilled flavors with a fresh squeeze of lemon and aromatic herbs, making it a satisfying and wholesome option for a nutritious dinner.
INGREDIENTS
3 oz Chicken Breast
2 oz Lean Sirloin Steak
0.5 cup Roasted Potatoes
0.5 cup Brown Rice (cooked)
1 cup Mixed Sautéed Greens
1 tbsp Lemon Juice
2 tsp Olive Oil
1 tbsp Fresh Herbs (Rosemary, Thyme)
Salt and Pepper to taste
PREPARATION
In a bowl, combine lemon juice, olive oil, fresh herbs, salt, and pepper to create the marinade.
Divide the marinade into two portions. Marinate the chicken breast pieces and sirloin steak separately for at least 20 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the chicken breast for about 4-5 minutes per side until fully cooked, and grill the steak for 3-4 minutes per side for medium-rare, adjusting the time based on thickness and desired doneness.
Meanwhile, preheat the oven to 400°F. Toss diced potatoes with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and lightly crispy.
Prepare brown rice according to package instructions if not already cooked.
In a pan, lightly sauté the mixed greens over medium heat with a splash of olive oil and a pinch of salt until just wilted.
Assemble the plate by placing a serving of brown rice, roasted potatoes, and sautéed greens. Top with the grilled chicken and steak slices.
Finish with an optional drizzle of extra lemon juice over the top and serve warm.