YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Savor a vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and crisp, fresh vegetables. Infused with a light lemon and olive oil dressing and accented with aromatic herbs, this dish delivers a balanced medley of flavors and textures perfect for a clean, satisfying meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 medium Red Bell Pepper
1/2 cup sliced Cucumber
1/2 cup Cherry Tomatoes
1/4 cup Fresh Parsley
1 tsp Olive Oil
1 tbsp Lemon Juice
1/2 tsp Dried Oregano
Salt & Pepper to taste
PREPARATION
In a small bowl, combine olive oil, lemon juice, dried oregano, salt, and pepper to create the marinade.
Place the Chicken Breast in a shallow dish and pour half of the marinade over it. Allow it to marinate for at least 20 minutes (or up to 2 hours in the refrigerator) for maximum flavor.
Cook the marinated Chicken Breast on a preheated grill or pan over medium-high heat for about 5-7 minutes per side, until the internal temperature reaches 165°F. Once cooked, slice into strips.
Meanwhile, prepare the quinoa as per package instructions if not already cooked. Fluff with a fork.
Dice the Red Bell Pepper, slice the Cucumber, and halve the Cherry Tomatoes. Roughly chop the Fresh Parsley.
In a bowl, layer the quinoa as the base. Top with the grilled Chicken, fresh vegetables, and parsley.
Drizzle the remaining marinade over the bowl for an extra burst of flavor and serve immediately.