Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a nourishing and colorful bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a vibrant mix of fresh vegetables. This dish is brightened with a splash of lemon and aromatic herbs, making each bite both satisfying and wholesome.

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NUTRITION

394kcal
Protein
41.1g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle with olive oil and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes until cooked through. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken roasts, prepare the quinoa if not already cooked. Fluff the quinoa and season lightly with salt and a drizzle of lemon juice.

  • 5

    Chop the fresh vegetables into bite-sized pieces.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with sliced roasted chicken, and adding the fresh vegetables.

  • 7

    Finish with an extra drizzle of olive oil and a squeeze of lemon juice if desired. Serve warm.

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a nourishing and colorful bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a vibrant mix of fresh vegetables. This dish is brightened with a splash of lemon and aromatic herbs, making each bite both satisfying and wholesome.

NUTRITION

394kcal
Protein
41.1g
Fat
10.8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle with olive oil and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes until cooked through. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken roasts, prepare the quinoa if not already cooked. Fluff the quinoa and season lightly with salt and a drizzle of lemon juice.

  • 5

    Chop the fresh vegetables into bite-sized pieces.

  • 6

    Assemble the bowl by layering quinoa at the base, topping with sliced roasted chicken, and adding the fresh vegetables.

  • 7

    Finish with an extra drizzle of olive oil and a squeeze of lemon juice if desired. Serve warm.