YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Quinoa Power Bowl with Crunchy Vegetables
A vibrant, nutrient-packed bowl featuring tender grilled chicken, fluffy quinoa, and a colorful medley of crunchy vegetables, finished with crumbled feta and a drizzle of olive oil. This power bowl is as pleasing to the palate as it is to the body, offering a perfect balance for a satisfying lunch.
INGREDIENTS
4 ounces Chicken Breast
3/4 cup Cooked Quinoa
1/2 cup Mixed Crunchy Vegetables
1/4 cup Cherry Tomatoes
1/4 cup Crumbled Feta Cheese
1 tablespoon Olive Oil
PREPARATION
Preheat your grill to medium-high heat.
Season the chicken breast lightly with salt, pepper, and your favorite herbs, then grill for about 6-7 minutes per side until the internal temperature reaches 165°F. Allow the chicken to rest for a few minutes before slicing.
While the chicken is grilling, prepare the quinoa according to package instructions or use pre-cooked quinoa. Fluff with a fork once done.
Chop the bell pepper and cucumber into small, crunchy pieces and halve the cherry tomatoes.
Assemble the bowl by layering the cooked quinoa at the base, followed by the mixed vegetables.
Top with sliced grilled chicken and sprinkle crumbled feta cheese over the bowl.
Drizzle the olive oil over the assembled bowl for an extra burst of flavor.
Gently toss all the ingredients together if desired and serve immediately.