YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a refreshing mix of fresh vegetables. The zesty marinade infuses the chicken with bright flavors and the crisp vegetables add a delightful crunch for a balanced, wholesome meal.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Red Bell Pepper (chopped)
1/2 cup Cucumber (sliced)
1 cup Spinach
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic
2 tbsp Fresh Parsley
PREPARATION
In a small bowl, whisk together lemon juice, olive oil, minced garlic, and chopped fresh parsley to create the herb marinade.
Place the chicken breast in a shallow dish and pour the marinade over it, ensuring the chicken is well-coated. Let it marinate for at least 20 minutes.
While the chicken is marinating, prepare the quinoa according to package instructions. Once cooked, set aside.
Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.
Meanwhile, chop the red bell pepper and slice the cucumber. Rinse the spinach thoroughly.
Assemble the bowl by layering the cooked quinoa as the base, then arrange the sliced chicken on top. Add the fresh vegetables around the chicken.
Drizzle any remaining marinade over the bowl if desired, and serve immediately.