YOUR SOLIN GENERATED RECIPE
Fiery Aromatic Grilled Chicken
Savor the bold flavors of this grilled chicken dish, where tender, marinated chicken breast gets a fiery kick from chili and cumin, served with a side of fluffy quinoa and vibrant grilled vegetables. Each bite offers a delightful balance of spice and freshness, perfect for a satisfying meal any time of day.
INGREDIENTS
1 piece (4 oz) Chicken Breast
1 tsp Olive Oil
1 tbsp Lime Juice
1 Garlic Clove
0.5 tsp Chili Powder
0.5 tsp Cumin
0.5 tsp Paprika
1/2 medium Red Bell Pepper, sliced
1/4 medium Red Onion, sliced
1/2 cup Cooked Quinoa
PREPARATION
In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, and paprika to form a marinade.
Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated. Let it marinate in the refrigerator for at least 30 minutes to absorb the flavors.
Preheat the grill to medium-high heat. While heating, slice the red bell pepper and red onion.
Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. During the last few minutes of grilling, add the sliced red bell pepper and red onion to the grill for a slight char.
Meanwhile, prepare 1/2 cup of cooked quinoa according to package instructions if not already done.
Once the chicken and vegetables are grilled to perfection, plate the chicken on a serving dish, arrange the grilled vegetables around it, and serve alongside the cooked quinoa.
Garnish with a sprinkle of fresh cilantro if desired and enjoy this fiery, aromatic dish.