YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl featuring succulent herb-marinated chicken paired with fluffy quinoa and a medley of fresh vegetables. This dish bursts with bright flavors, combining zesty lemon and aromatic herbs with crisp cucumbers, sweet cherry tomatoes, and red bell pepper for a balanced, wholesome meal.
INGREDIENTS
4 oz Chicken Breast
0.5 cup cooked Quinoa
0.5 cup sliced Cucumber
0.5 cup Cherry Tomatoes
0.5 cup diced Red Bell Pepper
0.25 cup diced Red Onion
2 tbsp Fresh Parsley
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped parsley. Season with salt and pepper to create the marinade.
Place the chicken breast in a shallow dish and coat it with the herb marinade. Let it marinate in the refrigerator for at least 30 minutes.
Meanwhile, prepare the quinoa according to package instructions. Once cooked, set aside to cool slightly.
Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for 5-7 minutes per side until fully cooked and internal temperature reaches 165°F. Let the chicken rest for a few minutes, then slice it.
In a bowl, combine the cooled quinoa with cucumber slices, cherry tomatoes, red bell pepper, and red onion.
Top the quinoa and vegetable mixture with the sliced chicken. Drizzle any remaining marinade over the bowl and garnish with additional fresh parsley if desired.
Serve immediately and enjoy your wholesome, flavorful bowl!