YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Fresh Greens Bowl with Quinoa
Savor the bright flavors of lemon-herbed chicken paired with a refreshing mix of garden greens and protein-packed quinoa. This bowl offers a perfect balance of zesty marinade, tender chicken, and crisp vegetables, creating a harmonious blend of textures and taste ideal for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup cooked Quinoa
2 cups Mixed Salad Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber slices
1 tsp Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley, Basil)
PREPARATION
Preheat a grill pan or skillet over medium heat.
In a small bowl, combine lemon juice, olive oil, and chopped fresh herbs to create a zesty marinade.
Lightly pound the chicken breast to an even thickness and coat it with the marinade. Let it sit for 10 minutes at room temperature.
Grill the chicken for about 5-6 minutes per side, until fully cooked and the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.
In the meantime, prepare the bowl by placing the mixed greens as the base, then add the cherry tomatoes and cucumber slices.
Top the greens with the shredded or sliced chicken and drizzle any remaining marinade over the bowl.
Add the cooked quinoa on the side or gently mix it into the salad for additional texture and protein.
Serve immediately and enjoy your fresh and hearty bowl.