YOUR SOLIN GENERATED RECIPE
Crispy Chicken Breast with Roasted Greek Vegetables and Herbed Rice
Pan-seared chicken breast and roasted Mediterranean vegetables served over lemon-herb brown rice, finished with a sprinkle of salty feta.
INGREDIENTS
5 oz Chicken Breast
1 tbsp Almond Flour
1.5 tbsp Extra Virgin Olive Oil
0.75 cup cooked Brown Rice
0.5 cup chopped Zucchini
0.5 cup chopped Red Bell Pepper
0.25 cup chopped Red Onion
4 Kalamata Olives
1 tbsp crumbled Feta Cheese
1 tsp Dried Oregano
0.5 Lemon, juiced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the zucchini, red bell pepper, and red onion with half of the olive oil, dried oregano, salt, and pepper.
Spread the vegetables on the baking sheet and roast for 18-20 minutes until tender and slightly charred.
While vegetables roast, dredge the chicken breast in almond flour seasoned with sea salt and black pepper.
Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.
In a small bowl, fluff the warm cooked brown rice and stir in the lemon juice and any remaining herbs.
Combine the roasted vegetables with the rice or serve them on the side.
Plate the herbed rice and vegetables, top with the sliced crispy chicken, and garnish with kalamata olives and crumbled feta.