YOUR SOLIN GENERATED RECIPE
Cilantro-Lime Chicken Quinoa Bowl with Roasted Vegetables
Enjoy a vibrant bowl featuring tender cilantro-lime marinated chicken breast paired with fluffy quinoa and a medley of roasted vegetables. This dish offers a burst of citrus and herb flavors, complemented by the natural sweetness of roasted red bell pepper and zucchini, making it a satisfying meal perfect for any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/3 small Red Onion
1/2 tbsp Olive Oil
2 tbsp Lime Juice
4 tbsp Fresh Cilantro, chopped
2 Garlic cloves, minced
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, toss the chopped red bell pepper, zucchini slices, and red onion with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20 minutes or until tender and slightly caramelized.
While the vegetables are roasting, prepare the chicken marinade by mixing lime juice, minced garlic, chopped cilantro, salt, and pepper.
Coat the chicken breast with the marinade and let it rest for at least 10 minutes.
Grill or sear the marinated chicken over medium-high heat for about 6-7 minutes per side or until fully cooked.
Prepare the quinoa as per package instructions if not already cooked.
Slice the grilled chicken and assemble the bowl by placing the quinoa as a base, topping with roasted vegetables and sliced chicken.
Drizzle any remaining lime-cilantro dressing over the bowl and serve warm.