YOUR SOLIN GENERATED RECIPE
Pan-seared chicken breast and roasted sweet potatoes served over a bed of fluffy quinoa and fresh greens with a vibrant squeeze of lemon.
INGREDIENTS
5 oz chicken breast
0.5 cup cooked quinoa
0.5 medium sweet potato
1 cup fresh spinach
0.25 whole avocado
0.5 cup bell pepper
1 tsp extra virgin olive oil
1 tbsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the cubed sweet potato with half of the olive oil, sea salt, and black pepper, then roast for 20 minutes until tender.
Season the chicken breast evenly with garlic powder and the remaining salt and pepper.
Heat a non-stick skillet over medium heat and sear the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.
Let the chicken rest for 5 minutes before slicing it into strips.
Assemble the bowl by placing the fresh spinach and cooked quinoa at the base.
Top with the roasted sweet potatoes, sliced bell peppers, avocado, and the sliced chicken.
Drizzle the entire bowl with the remaining olive oil and fresh lemon juice before serving.