YOUR SOLIN GENERATED RECIPE
Zesty Garlic-Sautéed Swiss Chard with Pan-Seared Chicken
Pan-seared chicken breast served over a bed of vibrant, garlic-infused Swiss chard and fluffy quinoa finished with a bright squeeze of lemon.
INGREDIENTS
5 oz chicken breast
2 cup Swiss chard
0.5 cup cooked quinoa
1 tbsp extra virgin olive oil
3 clove garlic
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat 0.5 tbsp of olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
Remove the chicken to a plate to rest, then add the remaining 0.5 tbsp of olive oil and the minced garlic to the same skillet.
Add the chopped Swiss chard to the skillet and sauté for 3-4 minutes until the leaves are wilted and the stems are tender.
Fold in the cooked quinoa and red pepper flakes, stirring for 1 minute to heat through.
Stir in the lemon juice and remaining salt and pepper before serving the chard and quinoa mixture topped with the sliced chicken.