YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring succulent herb-marinated chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. The bright flavors of marinated chicken harmonize beautifully with the refreshing crunch of red bell pepper, cucumber, and cherry tomatoes, accented by a drizzle of olive oil.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1/2 cup chopped Red Bell Pepper
1/4 medium Cucumber, diced
1/2 cup halved Cherry Tomatoes
1 cup Mixed Leafy Greens
1/2 teaspoon Olive Oil
PREPARATION
Begin by preparing the herb marinade for the chicken. Combine your favorite fresh or dried herbs (such as rosemary, thyme, and oregano) with a little olive oil, salt, and pepper in a small bowl.
Place the chicken breast in a shallow dish and coat thoroughly with the herb marinade. Allow it to marinate for at least 30 minutes in the refrigerator to absorb the flavors.
While the chicken marinates, cook the quinoa according to package instructions, then fluff it with a fork and set aside.
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breast for about 5-7 minutes on each side, or until fully cooked and its internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
In a large bowl, combine the chopped red bell pepper, diced cucumber, halved cherry tomatoes, and mixed leafy greens.
Add the cooked quinoa to the vegetable mix and gently toss to combine all ingredients.
Slice the chicken into bite-sized pieces and arrange on top of the quinoa and vegetable bowl.
Drizzle with the remaining olive oil for a touch of richness, and season with additional salt and pepper if necessary. Serve immediately.