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 medley of fresh vegetables. The dish is finished with a light lemon-olive oil dressing, offering a perfect balance of flavors and textures that is as nutritious as it is delicious.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Mixed Bell Peppers
1/4 cup Cucumber
1/2 cup Cherry Tomatoes
2 tablespoons Red Onion
2 tablespoons Fresh Parsley
1 teaspoon Olive Oil
1 teaspoon Lemon Juice
PREPARATION
Begin by preparing the herb marinade: in a small bowl, combine chopped fresh parsley with a squeeze of lemon juice, a teaspoon of olive oil, salt, and pepper.
Pound the chicken breast lightly for even cooking and coat it thoroughly with the herb marinade. Let it sit for at least 15 minutes to absorb the flavors.
While the chicken marinates, rinse quinoa and prepare it according to package instructions, typically simmering 1/2 cup of quinoa in water until fluffy.
Chop the mixed bell peppers, cucumber, cherry tomatoes, and red onion; set them in a bowl.
Grill or pan-sear the marinated chicken over medium-high heat for about 5-6 minutes on each side or until fully cooked and have a nice char.
Slice the cooked chicken into strips and layer it over a bowl of quinoa.
Top with the mixed fresh vegetables and garnish with additional fresh parsley if desired.
Drizzle a little extra olive oil and lemon juice over the bowl before serving for an extra zesty finish.