YOUR SOLIN GENERATED RECIPE
Hibiscus Berry Iced Tea with Zesty Lemon Chicken Salad
Tender herb-marinated grilled chicken served over a crisp garden salad with a refreshing, vibrant hibiscus berry iced tea that sparkles with tart floral notes.
INGREDIENTS
0.25 cup dried hibiscus flowers
2 cup water
0.5 cup fresh raspberries
0.5 tsp raw honey
4 oz chicken breast
0.25 tbsp extra virgin olive oil
1 tbsp lemon juice
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
2 cup mixed greens
0.5 cup cucumber
0.25 oz walnut halves
0.13 cup plain Greek yogurt
PREPARATION
Steep the dried hibiscus flowers in boiling water for 7 minutes, then strain into a glass.
Stir honey and raspberries into the hot tea, then place in the refrigerator to chill or pour over ice.
In a small bowl, whisk together the Greek yogurt, lemon juice, and a pinch of salt and pepper to create a creamy dressing.
Season the chicken breast with olive oil, dried oregano, sea salt, and black pepper.
Grill the chicken over medium-high heat for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
Toss the mixed greens, sliced cucumber, and walnut halves in a large bowl with the prepared yogurt dressing.
Slice the grilled chicken and serve it atop the salad alongside the chilled hibiscus berry tea.