YOUR SOLIN GENERATED RECIPE
Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables
Enjoy a vibrant bowl combining tender herb-marinated chicken and fluffy quinoa, paired with a refreshing mix of fresh vegetables. This balanced bowl offers a delightful interplay of savory flavors and crisp textures, perfect for a wholesome meal at any time.
INGREDIENTS
4 oz Chicken Breast
0.5 cup Cooked Quinoa
1 cup Raw Spinach
1 cup Cherry Tomatoes
0.5 cup Cucumber
1 tsp Olive Oil
1 tbsp Lemon Juice
1 clove Garlic (minced)
2 tbsp Mixed Fresh Herbs
PREPARATION
Start by preparing the herb marinade. In a bowl, combine lemon juice, minced garlic, olive oil, and mixed fresh herbs.
Place the chicken breast in the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.
Preheat your grill or skillet over medium-high heat. Cook the chicken breast for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F. Once done, let it rest for a few minutes before slicing.
While the chicken cooks, prepare the quinoa as per package instructions if not already cooked.
Assemble the bowl by placing the cooked quinoa as the base. Top with fresh spinach, halved cherry tomatoes, and sliced cucumber.
Add the sliced herb-marinated chicken on top of the vegetables. Drizzle any remaining marinade or a touch more olive oil over the bowl if desired.
Serve immediately and enjoy a balanced, nutrient-packed meal.