YOUR SOLIN GENERATED RECIPE
Chicken and Veggie Power Bowl
Tender sautéed chicken breast and vibrant garden vegetables served over a bed of fluffy quinoa and cauliflower rice with a zesty lemon-herb finish.
INGREDIENTS
2 oz Chicken breast
0.25 cup Cooked quinoa
0.5 cup Cauliflower rice
0.5 cup Broccoli florets
0.25 cup Red bell pepper
1 tsp Extra virgin olive oil
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tsp Fresh parsley
PREPARATION
Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, and garlic powder.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
Add the broccoli florets and diced red bell pepper to the skillet, cooking for another 3-4 minutes until the vegetables are tender-crisp.
Stir in the cauliflower rice and cooked quinoa, heating through for 2 minutes while tossing with the chicken and vegetables.
Remove from heat and drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving.