YOUR SOLIN GENERATED RECIPE
Pan-seared chicken breast and fluffy quinoa tossed with vibrant vegetables in a bright lemon-herb dressing for a crisp and satisfying finish.
INGREDIENTS
5 oz Chicken breast
0.5 cup Cooked quinoa
1 cup Baby spinach
0.5 cup Cucumber
0.5 cup Cherry tomatoes
0.5 tbsp Extra virgin olive oil
1 tbsp Lemon juice
0.5 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
1 tbsp Hemp seeds
2 tbsp Plain Greek yogurt
PREPARATION
Season the chicken breast evenly on both sides with sea salt, black pepper, and dried oregano.
Heat the olive oil in a medium skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until golden brown and cooked through.
Transfer the chicken to a cutting board and let it rest for 3 minutes before slicing it into thin strips.
In a large serving bowl, create a base by combining the baby spinach and the cooked quinoa.
Dice the cucumber and halve the cherry tomatoes, then arrange them over the spinach and quinoa base.
In a small bowl or jar, whisk together the lemon juice and Greek yogurt until the mixture is smooth and pourable.
Place the sliced chicken on top of the bowl, drizzle with the yogurt dressing, and finish by sprinkling the hemp seeds over the top.