YOUR SOLIN GENERATED RECIPE
Creamy Lentil and Rice Mujadara
Sautéed chicken and lentils simmered with fragrant cumin and brown rice, topped with silky caramelized onions and a dollop of cool yogurt.
INGREDIENTS
4 oz Chicken breast
0.5 cup Cooked green lentils
0.25 cup Cooked brown rice
0.5 tbsp Olive oil
0.5 cup Yellow onion
0.25 cup Nonfat Greek yogurt
0.5 tsp Ground cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
PREPARATION
Slice the yellow onion into thin half-moons.
Heat olive oil in a large skillet over medium heat and sauté onions until deeply caramelized and sweet, about 15 minutes.
Season the chicken breast with ground cumin, sea salt, and black pepper.
Move onions to the side of the pan and sear the chicken until golden and cooked through, then dice into bite-sized pieces.
Stir in the cooked lentils and brown rice, heating until the flavors meld and the mixture is hot.
Serve in a bowl topped with the caramelized onions, a dollop of Greek yogurt, and fresh parsley.