YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
A vibrant and nutrient-packed bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish bursts with the bright flavors of lemon, garlic, and mixed herbs, making it a satisfying and wholesome meal for any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1 cup raw Spinach
1/2 cup chopped Red Bell Pepper
1/2 cup halved Cherry Tomatoes
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
2 tbsp Mixed Fresh Herbs
PREPARATION
In a small bowl, combine olive oil, lemon juice, minced garlic, and mixed fresh herbs to create the marinade.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring the chicken is well-coated. Let it marinate in the refrigerator for at least 30 minutes.
While the chicken marinates, prepare the quinoa according to package instructions and set aside.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F.
Slice the cooked chicken into strips.
In a bowl, assemble the quinoa, raw spinach, chopped red bell pepper, and halved cherry tomatoes. Top with the sliced chicken.
Drizzle any remaining marinade over the bowl if desired, and serve immediately.