YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
A vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a colorful mix of fresh vegetables. This dish is both satisfying and nourishing, delivering a well-balanced mix of lean protein, wholesome carbs, and crisp, refreshing veggies enhanced by a drizzle of olive oil.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Cherry Tomatoes
1/2 cup sliced Cucumber
1 cup raw Spinach
1 teaspoon Olive Oil
2 tablespoons Fresh Herbs (chopped)
1 tablespoon Lemon Juice
PREPARATION
Prepare the marinade by combining the chopped fresh herbs, lemon juice, and olive oil in a small bowl.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.
Meanwhile, cook the quinoa according to package instructions. Once cooked, set aside and let it cool slightly.
Preheat your grill or skillet over medium-high heat. Cook the marinated chicken breast for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F.
While the chicken is resting, assemble the bowl by layering the cooked quinoa, spinach, cherry tomatoes, and cucumber.
Slice the chicken breast and arrange it on top of the vegetables and quinoa. Drizzle with any remaining marinade if desired.
Serve immediately and enjoy your balanced, nutrient-packed meal.