YOUR SOLIN GENERATED RECIPE
Shredded Chicken with Garden Vegetables and Crackers
Sautéed chicken and crisp garden vegetables tossed in a creamy lemon-herb sauce, served with crunchy almond flour crackers for a satisfying texture.
INGREDIENTS
5 oz Chicken breast
0.5 cup Zucchini
0.5 cup Red bell pepper
0.25 cup Red onion
0.25 cup Greek yogurt
1 tsp Dijon mustard
1 tsp Lemon juice
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Olive oil
15 whole Almond flour crackers
PREPARATION
Heat the olive oil in a skillet over medium heat and sauté the diced zucchini, red bell pepper, and red onion until tender-crisp.
In a medium mixing bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, garlic powder, sea salt, and black pepper until smooth.
Fold the shredded chicken and the sautéed garden vegetables into the yogurt mixture until everything is evenly coated.
Serve the creamy chicken and vegetable mixture in a bowl alongside the almond flour crackers for dipping.