YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken with Creamy Greek Yogurt Sauce and Spinach Rice
Savor tender lemon herb chicken paired with a silky, tangy Greek yogurt sauce, served on a bed of vibrant spinach rice. This dish brings together zesty citrus, aromatic herbs, and nutrient-packed greens for a balanced, flavorful meal that's as satisfying as it is healthy.
INGREDIENTS
5 oz Chicken Breast
1/3 cup Nonfat Greek Yogurt
2/3 cup Cooked Long Grain White Rice
1 cup Baby Spinach
1 Medium Lemon
1 tsp Olive Oil
1 Clove Garlic
2 tbsp Fresh Herbs (Parsley & Thyme)
Salt and Pepper to taste
PREPARATION
Begin by preheating your oven to 400°F.
In a small bowl, combine the juice of the lemon, minced garlic, chopped fresh herbs, a pinch of salt, and pepper. Add a drizzle of olive oil to create a marinade.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well coated. Allow it to marinate for at least 15 minutes, or longer if time permits.
While the chicken marinates, prepare the spinach rice. In a small pan, heat a teaspoon of olive oil over medium heat and add the cooked rice. Stir in the baby spinach and cook until the spinach wilts, then season lightly with salt and pepper.
Heat an oven-safe skillet over medium-high heat. Sear the marinated chicken breast on both sides for 2-3 minutes until a golden crust forms.
Transfer the skillet to the preheated oven and bake the chicken for 10-12 minutes, or until the internal temperature reaches 165°F.
Meanwhile, in a small bowl, stir together the nonfat Greek yogurt with a little zest of lemon and a pinch of salt to create the creamy sauce.
Plate the spinach rice as a base, place the chicken on top, and drizzle the creamy Greek yogurt sauce over the chicken.
Garnish with extra fresh herbs or a squeeze of lemon if desired, and serve immediately.