YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken Quinoa Power Bowl
Pan-seared chicken breast and fluffy quinoa tossed with vibrant seasonal vegetables and a zesty lemon-herb dressing for a bright and refreshing crunch.
INGREDIENTS
5 oz skinless boneless chicken breast
0.5 cup cooked quinoa
1 cup baby spinach
0.25 cup diced cucumber
0.25 cup halved cherry tomatoes
1 tsp extra virgin olive oil
1 tbsp fresh lemon juice
0.25 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp plain nonfat Greek yogurt
PREPARATION
Season the chicken breast evenly on both sides with garlic powder, sea salt, and black pepper.
Heat a non-stick skillet over medium-high heat and add half of the olive oil.
Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the internal temperature reaches 165 degrees Fahrenheit.
Remove the chicken from the heat and let it rest for 5 minutes before slicing into thin strips.
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, and dried oregano to create the dressing.
Assemble the bowl by placing the baby spinach at the base, then adding the cooked quinoa, diced cucumber, and cherry tomatoes.
Top the vegetables and grain with the sliced chicken breast.
Drizzle the lemon-herb dressing over the bowl and finish with a dollop of Greek yogurt for a creamy finish.