YOUR SOLIN GENERATED RECIPE
Fresh Herb-Marinated Chicken and Quinoa Bowl
Enjoy a vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and crisp garden vegetables, all tossed in a tangy lemon-olive oil dressing. This dish bursts with fresh flavors and is perfect for a nourishing meal any time of the day.
INGREDIENTS
4 oz Chicken Breast
0.75 cup Cooked Quinoa
5 Cherry Tomatoes
0.5 cup Cucumber (sliced)
0.5 medium Red Bell Pepper
1 cup Mixed Greens
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Basil & Parsley)
1 clove Garlic, minced
PREPARATION
In a small bowl, combine the lemon juice, olive oil, minced garlic, and finely chopped fresh herbs. Season with salt and pepper to taste.
Place the chicken breast in a shallow dish and pour half of the herb marinade over it. Let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
While the chicken is marinating, prepare the quinoa according to package instructions if not already cooked.
Chop the cherry tomatoes, cucumber, and red bell pepper. Toss them together with the mixed greens in a large bowl.
Grill or pan-sear the marinated chicken breast over medium-high heat for about 5-6 minutes per side, until fully cooked and nicely charred. Let it rest for a few minutes before slicing.
Slice the chicken into strips and add it to the vegetable mix along with the cooked quinoa.
Drizzle the remaining herb marinade over the bowl, toss gently to combine, and serve immediately.