Name: Vegan Chicken with Dairy-Free Tzatziki
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Seitan strips; 0.5 cup Cooked quinoa; 0.5 cup Unsweetened plain almond yogurt; 0.25 cup Grated cucumber; 1 tsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 clove Garlic; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh dill

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vegan Chicken with Dairy-Free Tzatziki

Pan-seared seitan strips seasoned with aromatic Mediterranean herbs served over fluffy quinoa with a cool, creamy dairy-free cucumber tzatziki.

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NUTRITION

Protein

52.8g

Fat

12.5g

Carbs

45.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Seitan strips

0.5 cup Cooked quinoa

0.5 cup Unsweetened plain almond yogurt

0.25 cup Grated cucumber

1 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh dill

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PREPARATION

1
Grate the cucumber and squeeze out excess moisture using a clean kitchen towel to ensure a thick sauce.
2
In a small bowl, whisk together the almond yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill to make the tzatziki.
3
Season the seitan strips evenly with the dried oregano, sea salt, and black pepper.
4
Heat the olive oil in a non-stick skillet over medium-high heat and sear the seitan until golden brown and crisp on all sides.
5
Place the warm cooked quinoa in a serving bowl and top with the seitan strips.
6
Dollop the creamy dairy-free tzatziki over the top and serve immediately while the seitan is still hot.