YOUR SOLIN GENERATED RECIPE
Golden Herb-Roasted Chicken and Veggie Rice
Golden turmeric-rubbed chicken roasted until juicy and served over a bed of fluffy brown rice and vibrant sautéed vegetables.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.5 cup red bell pepper
0.5 cup red onion
2 tsp extra virgin olive oil
0.5 tsp ground turmeric
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together 1 teaspoon of olive oil, the turmeric, oregano, garlic powder, sea salt, and black pepper.
Coat the chicken breast evenly with the spice rub and place it on the prepared baking sheet.
Roast the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F and the juices run clear.
While the chicken roasts, heat the remaining teaspoon of olive oil in a skillet over medium heat and sauté the bell pepper and onion until tender-crisp.
Slice the roasted chicken into strips and serve it over the warm brown rice alongside the sautéed vegetables.