YOUR SOLIN GENERATED RECIPE
Herb Chicken & Quinoa Power Bowl
Pan-seared chicken breast seasoned with aromatic oregano served over a bed of fluffy quinoa and crisp, refreshing vegetables tossed in a bright lemon-herb dressing.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
1 tsp extra virgin olive oil
0.5 cup cucumber
0.5 cup cherry tomatoes
1 tbsp fresh parsley
1 tbsp fresh mint
1 tbsp lemon juice
0.5 oz feta cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp dried oregano
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, and dried oregano on both sides.
Heat a non-stick skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden brown and cooked through.
While the chicken is cooking, whisk together the lemon juice and olive oil in a small bowl to create the dressing.
In a large serving bowl, combine the pre-cooked quinoa, diced cucumber, halved cherry tomatoes, chopped parsley, and chopped mint.
Drizzle the lemon-olive oil dressing over the quinoa and vegetable mixture, tossing well to coat.
Slice the cooked chicken into strips and arrange them on top of the quinoa base.
Garnish the bowl with crumbled feta cheese and serve immediately.