YOUR SOLIN GENERATED RECIPE
Power-Packed Chicken and Quinoa Bowl
Pan-seared chicken breast and fluffy quinoa tossed with crisp cucumbers and vibrant cherry tomatoes for a refreshing yet hearty post-workout meal.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
1 cup baby spinach
0.5 cup cherry tomatoes
0.5 cup cucumber
0.25 whole avocado
1 tsp olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Season the chicken breast with sea salt, black pepper, and garlic powder on both sides.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.
While the chicken rests, halve the cherry tomatoes and dice the cucumber into bite-sized pieces.
In a large bowl, layer the fresh baby spinach and top with the warm cooked quinoa.
Slice the rested chicken into strips and place it over the quinoa alongside the tomatoes, cucumber, and sliced avocado.
Drizzle the entire bowl with fresh lemon juice and toss gently before serving.