YOUR SOLIN GENERATED RECIPE
Fresh Herb-Marinated Chicken and Quinoa Bowl with Lemon Tahini Drizzle
Enjoy a vibrant bowl featuring succulent herb-marinated chicken, fluffy quinoa, crisp cucumbers, and juicy cherry tomatoes, all enhanced with a zesty lemon tahini drizzle. This dish brings a refreshing twist with bright, fresh herbs and a delicate hint of olive oil, perfect for a balanced meal.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1 tbsp Tahini
1 tbsp Lemon Juice
1/2 cup diced Cucumber
1/2 cup halved Cherry Tomatoes
2 tbsp Fresh Mixed Herbs
1 tsp Olive Oil
PREPARATION
Prepare the chicken by marinating it with a mixture of chopped fresh herbs, lemon juice, and olive oil. Allow the chicken to marinate for at least 30 minutes for optimal flavor.
While the chicken is marinating, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side or until fully cooked and nicely charred.
In a small bowl, whisk together tahini and a splash of water or extra lemon juice to create a smooth, drizzle-like consistency.
Assemble the bowl by layering the cooked quinoa with chopped cucumbers and halved cherry tomatoes, then top with sliced grilled chicken.
Drizzle the lemon tahini sauce over the bowl and garnish with extra fresh herbs if desired before serving.