YOUR SOLIN GENERATED RECIPE
Strawberry Mint Infused Water & Chicken Quinoa Bowl
Pan-seared chicken breast paired with a refreshing strawberry-mint quinoa salad, served with a crisp glass of fruit-infused water for a bright, clean finish.
INGREDIENTS
5 oz chicken breast
0.25 cup quinoa
1 cup baby spinach
1 cup strawberries
2 tbsp fresh mint
0.5 oz feta cheese
0.5 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
0.5 tsp honey
0.25 tsp sea salt
0.25 tsp black pepper
16 oz filtered water
PREPARATION
Rinse the quinoa and cook in a small pot with water according to package directions until fluffy and tender.
Season the chicken breast with sea salt and black pepper on both sides for a balanced flavor profile.
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.
In a small jar or bowl, whisk together the balsamic vinegar and honey to create a light, tangy dressing.
Slice half of the strawberries and finely chop 1 tablespoon of the fresh mint for the salad component.
Muddle the remaining strawberries and mint in a large glass, then fill with filtered water and ice for a refreshing drink.
Toss the cooked quinoa, baby spinach, sliced strawberries, and chopped mint with the prepared balsamic dressing.
Slice the seared chicken and serve it over the quinoa salad, finishing with a sprinkle of crumbled feta cheese.