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 colorful mix of fresh vegetables. The medley of cherry tomatoes, cucumber, red bell pepper, and peppery arugula, enhanced with a zesty lemon-olive oil dressing, creates a balanced, nutrient-rich meal perfect for any time of the day.
INGREDIENTS
4 oz Chicken Breast
100 g cooked Quinoa
100 g Cherry Tomatoes
100 g Cucumber
50 g Red Bell Pepper
50 g Arugula
1 tbsp Olive Oil
1 tbsp Lemon Juice
1 Garlic clove
1 tbsp Mixed Fresh Herbs
PREPARATION
In a small bowl, combine lemon juice, olive oil, minced garlic, and mixed fresh herbs to create the marinade.
Place the chicken breast in a shallow dish and pour the marinade over it. Allow it to marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
Preheat a grill pan or skillet over medium-high heat. Cook the chicken breast for about 5-6 minutes on each side, or until fully cooked and internal temperature reaches 165°F. Let rest for a few minutes before slicing.
Prepare the quinoa according to package instructions if not already cooked.
Dice the cherry tomatoes, cucumber, and red bell pepper. Toss them with arugula in a bowl.
Assemble the bowl by layering cooked quinoa, sliced chicken, and fresh vegetable mix. Drizzle with any remaining marinade if desired.
Serve immediately and enjoy your balanced and vibrant meal.