YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Steak Power Bowl
Sautéed rotisserie chicken and steak strips tossed with savory collard greens and sweet corn over a bed of fluffy rice for a satisfying and vibrant lunch.
INGREDIENTS
4 oz Rotisserie chicken breast
1 oz Cooked steak
0.5 cup Cooked white rice
0.5 cup Cooked collard greens
0.25 cup Cooked corn kernels
1 tsp Extra virgin olive oil
0.25 tsp Dried oregano
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Slice the rotisserie chicken and cooked steak into thin, bite-sized strips.
Heat the extra virgin olive oil in a medium skillet over medium heat until shimmering.
Add the chicken and steak strips to the skillet, seasoning them evenly with dried oregano, garlic powder, sea salt, and black pepper.
Stir in the cooked corn kernels and collard greens, sautéing for 3 to 4 minutes until the vegetables are heated through and the meat is lightly browned.
Warm the cooked white rice separately if needed, then portion it into a serving bowl.
Top the rice with the warm meat and vegetable mixture and serve immediately while fragrant.