YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Savor a vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a medley of crisp fresh vegetables. Infused with a zesty lemon and olive oil dressing, this dish offers a perfect balance of flavors and textures to satisfy and nourish.
INGREDIENTS
5 ounces Chicken Breast
1/2 cup cooked Quinoa
1/2 cup chopped Bell Pepper
1/2 cup halved Cherry Tomatoes
1/2 cup diced Cucumber
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley, chopped
1 teaspoon Dried Oregano
Salt and Pepper to taste
PREPARATION
In a bowl, mix olive oil, lemon juice, dried oregano, chopped parsley, salt, and pepper to create the marinade.
Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Let it marinate for at least 30 minutes in the refrigerator.
Preheat a grill pan or skillet over medium heat. Cook the marinated chicken for about 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F. Let it rest for a few minutes before slicing.
Prepare the quinoa according to package instructions if not already cooked.
In a large bowl, combine cooked quinoa, chopped bell pepper, halved cherry tomatoes, and diced cucumber.
Slice the chicken and arrange it on top of the vegetable and quinoa mixture.
Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve immediately.