YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring tender herb-marinated chicken breast served atop fluffy quinoa, mixed with crisp fresh vegetables. This dish beautifully balances aromatic herbs with a light olive oil dressing to create a satisfying and nutritious meal perfect for any time of the day.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Cherry Tomatoes
1/2 cup diced Cucumber
1/2 medium Red Bell Pepper
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 tablespoon Mixed Fresh Herbs (Basil, Oregano)
PREPARATION
Begin by preparing the herb marinade by combining the fresh mixed herbs with a drizzle of olive oil. Coat the chicken breast evenly with this mixture.
Allow the chicken to marinate in the herbs for at least 15 minutes. Meanwhile, prepare the quinoa according to package instructions or use pre-cooked quinoa.
Preheat a grill pan or skillet over medium heat. Cook the marinated chicken breast for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F.
While the chicken is resting, assemble the bowl by placing the cooked quinoa at the base, followed by a layer of fresh spinach.
Top with chopped cherry tomatoes, diced cucumber, and red bell pepper.
Slice the grilled chicken into strips and arrange on top of the vegetables.
Finish by drizzling any remaining olive oil and extra herbs over the bowl before serving.