YOUR SOLIN GENERATED RECIPE
Vibrant Beetroot Couscous with Lemon-Herb Chicken and Fresh Spinach
Savor a colorful plate combining tender lemon-herb grilled chicken, earthy beetroot-infused couscous, and a refreshing bed of fresh spinach. The zesty marinade elevates the chicken while the beetroot adds a natural sweetness and vibrant hue, making each bite as nutritious as it is visually appealing.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Couscous (cooked)
0.25 cup chopped Beetroot
1 cup Fresh Spinach
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your grill or stovetop grill pan over medium-high heat.
In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to make a zesty marinade.
Place the chicken breast in a shallow dish and pour half of the marinade over it. Let it marinate for at least 15 minutes.
Meanwhile, prepare the couscous by mixing the cooked couscous with chopped beetroot in a bowl. Drizzle a small amount of the remaining marinade onto the couscous mixture if desired.
Grill the marinated chicken for about 6-7 minutes per side until fully cooked and lightly charred.
Arrange a bed of fresh spinach on the plate, then spoon the beetroot couscous over it.
Slice the grilled chicken breast and place on top of the couscous.
Finish with a light drizzle of any remaining marinade and season with extra salt and pepper if needed before serving.