YOUR SOLIN GENERATED RECIPE
Chicken Avocado Ranch Lunch Bowl
Sautéed chicken breast and creamy avocado served over a bed of nutty brown rice and crisp garden vegetables, drizzled with a zesty Greek yogurt ranch dressing.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked brown rice
0.25 whole avocado
1 cup mixed baby greens
0.25 cup cucumber
0.25 cup cherry tomatoes
2 tbsp plain Greek yogurt
1 tsp apple cider vinegar
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Season the chicken breast with half of the sea salt and black pepper.
Heat the extra virgin olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until golden brown and cooked through.
While the chicken cooks, prepare the ranch dressing by whisking together the Greek yogurt, apple cider vinegar, garlic powder, onion powder, and dried dill in a small bowl.
Dice the cucumber and halve the cherry tomatoes.
Once the chicken is finished, let it rest for 2 minutes before slicing into thin strips.
Assemble the bowl by layering the mixed baby greens and cooked brown rice at the bottom.
Top the bowl with the sliced chicken, cucumber, cherry tomatoes, and fresh avocado slices.
Drizzle the prepared Greek yogurt ranch over the top and finish with the remaining sea salt and pepper.