YOUR SOLIN GENERATED RECIPE
Herb-Seasoned Chicken and Quinoa Bowl with Fresh Vegetables
Savor a delightful bowl featuring tender, herb-seasoned chicken paired with fluffy quinoa and a medley of crisp fresh vegetables. Fresh herbs and a splash of lemon elevate the flavors, making this bowl a nourishing and vibrant meal perfect for any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 cup diced Cucumber
1/4 cup halved Cherry Tomatoes
1/4 cup diced Red Bell Pepper
1 tsp Olive Oil
1 tbsp Lemon Juice
1 tbsp chopped Fresh Parsley
1 tbsp Fresh Basil
Salt and Pepper to taste
PREPARATION
Pat the chicken breast dry and season with salt, pepper, and a sprinkle of chopped fresh basil and parsley.
Heat a non-stick skillet over medium heat and add the chicken breast. Cook for about 5-6 minutes per side until fully cooked and golden brown.
While the chicken cooks, combine the cooked quinoa, diced cucumber, cherry tomatoes, and red bell pepper in a bowl.
Once the chicken is cooked, slice it into strips or bite-sized pieces.
Drizzle the olive oil and lemon juice over the vegetable and quinoa mixture, and gently toss to combine.
Layer the sliced chicken on top of the bowl, garnish with additional fresh herbs if desired, and adjust salt and pepper to taste.
Serve warm for a satisfying, nutrient-packed meal.