YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables
Savor a vibrant bowl of tender herb-roasted chicken paired with fluffy quinoa and a crisp medley of fresh vegetables. Finished with a drizzle of olive oil and aromatic herbs, this dish is as visually appealing as it is nourishing, offering a balanced blend of flavors and textures perfect for a wholesome dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Cherry Tomatoes
1/2 cup Sliced Cucumber
1/2 cup Diced Bell Pepper
1 cup Spinach
1 tsp Olive Oil
1 tsp Fresh Rosemary
1/4 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast with salt, black pepper, fresh rosemary, and garlic powder.
Place the seasoned chicken on a baking sheet and roast in the oven for 20-25 minutes, or until fully cooked and golden.
While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.
Chop the vegetables: halve the cherry tomatoes, slice the cucumber, dice the bell pepper, and lightly toss with fresh spinach in a mixing bowl.
Once the chicken is done, let it rest for a few minutes before slicing into strips.
Assemble the bowl by layering quinoa at the base, topping with the sliced chicken and fresh vegetables.
Drizzle with olive oil and toss gently to combine all flavors.
Serve immediately and enjoy your balanced, nutrient-packed meal.