YOUR SOLIN GENERATED RECIPE
Spicy Chicken and Quinoa Power Bowl
Sautéed chicken and fluffy quinoa are tossed with black beans and topped with a jammy soft-boiled egg for a zesty, protein-packed lunch.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.5 cup black beans
1 large egg
1 tbsp olive oil
1 tbsp gochujang
1 cup baby spinach
0.5 cup red bell pepper
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Bring a small pot of water to a boil, add the egg, and cook for 6.5 minutes for a jammy yolk, then transfer to an ice bath.
Heat olive oil in a skillet over medium-high heat and sauté diced chicken breast until golden brown and cooked through.
Season the chicken with sea salt, black pepper, and gochujang, stirring to coat the meat in the spicy sauce.
Add the diced red bell pepper and baby spinach to the skillet, cooking until the spinach is just wilted.
In a large bowl, combine the cooked quinoa and rinsed black beans as the base.
Top the quinoa mixture with the spicy chicken and vegetables.
Peel the soft-boiled egg, slice it in half, and place it on top of the bowl before serving.