YOUR SOLIN GENERATED RECIPE
Lemon Herb Roasted Chicken and Quinoa Bowl
Savor a vibrant bowl featuring succulent lemon herb roasted chicken atop a bed of fluffy quinoa and fresh garden vegetables. Bright notes of lemon and aromatic herbs make this dish both refreshing and satisfying, perfect as a balanced meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/2 cup Cooked Quinoa
1 cup Baby Spinach
1/2 medium Tomato
1 tsp Olive Oil
1/2 Lemon
1 tsp Mixed Dried Herbs
1/2 tsp Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
In a small bowl, mix the lemon juice from 1/2 a lemon, mixed dried herbs, garlic powder, salt, and black pepper.
Place the chicken breast in a baking dish and rub it evenly with the lemon herb mixture.
Roast the chicken in the oven for 20-25 minutes or until fully cooked and juices run clear.
While the chicken roasts, prepare the quinoa according to package instructions, if not already cooked.
In a bowl, combine the baby spinach and sliced tomato.
Slice the roasted chicken and arrange over the spinach and tomato bed along with the cooked quinoa.
Drizzle olive oil over the bowl and add additional lemon juice or herbs to taste. Serve warm.