YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
A vibrant bowl featuring tender herb-marinated chicken breast paired with fluffy quinoa and a medley of crisp fresh vegetables. This dish is both satisfying and nourishing, offering a perfect balance of lean protein, wholesome grains, and refreshing produce, ideal for a nutritious breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Red Bell Pepper, diced
1/2 cup Cucumber, diced
1/2 cup Cherry Tomatoes, halved
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
2 tablespoons Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
In a small bowl, mix the lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.
Place the chicken breast in a resealable bag or shallow dish and pour half of the herb marinade over it. Let it marinate in the refrigerator for at least 30 minutes.
Meanwhile, cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken breast for about 5-7 minutes per side until fully cooked and the internal temperature reaches 165°F.
Allow the chicken to rest for a few minutes before slicing it into strips.
In a bowl, combine the cooked quinoa, diced red bell pepper, cucumber, and cherry tomatoes. Drizzle with the remaining herb marinade and toss gently to coat.
Top the salad with the sliced grilled chicken and adjust seasoning with additional salt and pepper if desired.
Serve immediately and enjoy your fresh and nutritious bowl.