YOUR SOLIN GENERATED RECIPE
Grilled Chicken Hearts with Peach Yogurt
Savory chicken hearts grilled until smoky and tender, served atop a velvety Greek yogurt base swirled with fresh peach and sweet banana.
INGREDIENTS
6 oz chicken hearts
0.75 cup nonfat Greek yogurt
0.5 whole peach
0.5 whole banana
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp smoked paprika
1 tsp lemon juice
PREPARATION
Rinse the chicken hearts under cold water, trim any excess fat, and pat them thoroughly dry with a paper towel.
In a small bowl, whisk together the olive oil, sea salt, black pepper, and smoked paprika.
Toss the chicken hearts in the oil mixture until evenly coated, then thread them onto wooden or metal skewers.
Preheat a grill pan or outdoor grill to medium-high heat and cook the skewers for 3 to 4 minutes per side until charred and cooked through.
In a serving bowl, mash the banana with a fork and fold it into the Greek yogurt along with the lemon juice.
Slice the peach into small cubes and scatter them over the yogurt mixture.
Place the grilled chicken hearts on top of the yogurt bowl and serve immediately.