Name: Paprika Chicken with Black and White Cous Cous and Spinach Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 130g Chicken Breast; 45g Black and White Couscous; 60g Non-fat Greek Yogurt; 60g Fresh Baby Spinach; 40g Kimchi; 1 tsp Olive Oil; 1 tsp Smoked Paprika; 1/4 tsp Ground Turmeric

Paprika Chicken with Black and White Cous Cous and Spinach Salad

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Paprika Chicken with Black and White Cous Cous and Spinach Salad

Pan-seared chicken breast rubbed with smoky paprika, served over fluffy black and white couscous with a vibrant turmeric yogurt dip and crisp baby spinach.

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NUTRITION

Protein

43.8g

Fat

8.4g

Carbs

41.5g

SERVINGS

1 serving

INGREDIENTS

130g Chicken Breast

45g Black and White Couscous

60g Non-fat Greek Yogurt

60g Fresh Baby Spinach

40g Kimchi

1 tsp Olive Oil

1 tsp Smoked Paprika

1/4 tsp Ground Turmeric

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PREPARATION

1
Prepare the couscous by adding 1/3 cup boiling water to the dry grains, covering, and letting it sit for 5 minutes until fluffy.
2
Season the chicken breast evenly with smoked paprika, salt, and pepper.
3
Heat the olive oil in a non-stick skillet over medium heat and cook the chicken for 6-7 minutes per side until golden and the internal temperature reaches 165°F.
4
In a small bowl, whisk together the Greek yogurt and ground turmeric with a splash of water or lemon juice to reach a dipping consistency.
5
Place the fresh baby spinach on a plate as a base for the salad.
6
Slice the cooked chicken and arrange it over the fluffed couscous alongside the spinach.
7
Serve with a side of kimchi and a generous dollop of the turmeric yogurt dip.