YOUR SOLIN GENERATED RECIPE
Chicken and Quinoa Bowl with Roasted Vegetables
Pan-seared chicken and fluffy quinoa served with tender roasted aubergine and juicy tomatoes, finished with a rich soft-boiled egg.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
1 large egg
1 cup diced aubergine
0.5 cup cherry tomatoes
1 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
In a bowl, toss the diced aubergine and cherry tomatoes with half of the olive oil and the dried oregano.
Spread the vegetables on the baking sheet and roast for 20 minutes until the aubergine is tender and lightly caramelized.
Season the chicken breast with sea salt and black pepper on both sides.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.
While the chicken rests, bring a small pot of water to a boil, carefully lower in the egg, and simmer for 6.5 minutes for a jammy yolk.
Transfer the egg to an ice bath for 2 minutes, then gently peel and slice it in half.
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted vegetables and sliced chicken.
Top with the soft-boiled egg and a final drizzle of fresh lemon juice before serving.