YOUR SOLIN GENERATED RECIPE
Lemon-Herb Roasted Chicken with Garlic Rice
Tender chicken breast roasted with zesty lemon and oregano, served over a bed of fragrant garlic-infused rice and wilted spinach.
INGREDIENTS
5 oz Chicken breast
0.5 tbsp Olive oil
0.5 cup Cooked white rice
2 cloves Garlic
0.5 whole Lemon
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh parsley
1 cup Baby spinach
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry with paper towels and rub with half of the olive oil, sea salt, black pepper, and dried oregano.
Place the chicken and lemon slices on the baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165°F.
While the chicken is roasting, heat the remaining olive oil in a skillet over medium heat and sauté the minced garlic until fragrant.
Add the cooked white rice and baby spinach to the skillet, tossing gently until the spinach is wilted and the rice is heated through.
Slice the roasted chicken and serve it over the garlic rice, finishing with a squeeze of the roasted lemon and fresh parsley.