YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
A vibrant bowl featuring tender herb-marinated chicken layered over fluffy quinoa, tossed with a medley of fresh tomatoes, crisp cucumbers, and baby spinach. Finished with a drizzle of olive oil and a squeeze of lemon for brightness, this dish offers a harmony of textures and flavors perfect for a nourishing meal any time of day.
INGREDIENTS
4 oz Chicken Breast
0.75 cup cooked Quinoa
0.5 cup Cherry Tomatoes
0.5 cup sliced Cucumber
1 cup Baby Spinach
1 tbsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Mixed Fresh Herbs (Basil, Parsley)
PREPARATION
Begin by preparing the chicken marinade: In a small bowl, combine the fresh lemon juice, olive oil, and mixed fresh herbs. Whisk until the ingredients are well mixed.
Place the chicken breast in a shallow dish and pour the marinade over it. Ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes.
While the chicken marinates, cook the quinoa as per package instructions until fluffy. Once cooked, set aside to cool slightly.
Preheat a grill pan or regular pan over medium-high heat. Grill the marinated chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F (74°C). Once cooked, slice the chicken into strips.
In a large bowl, combine the cooked quinoa, cherry tomatoes, sliced cucumber, and baby spinach.
Top the bowl with the grilled chicken slices. Drizzle any remaining herbs and olive oil from the marinade over the bowl for extra flavor.
Toss gently to mix the ingredients, ensuring the flavors meld together. Serve immediately and enjoy your nutrient-packed, fresh herb chicken and quinoa bowl.