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 vibrant bowl featuring tender, herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. This dish is bursting with bright, flavorful accents from garden-fresh produce and a zesty lemon-herb drizzle, perfectly balancing lean protein with wholesome grains.

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NUTRITION

399kcal
Protein
41.3g
Fat
10.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4-ounce chicken breast with salt, pepper, and mixed herbs.

  • 3

    Place the chicken in a baking dish and roast for 20-25 minutes or until fully cooked.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions.

  • 5

    Chop the bell pepper, halve the cherry tomatoes, and dice the cucumber to create a fresh vegetable mix.

  • 6

    In a small bowl, whisk together olive oil and lemon juice to create a light dressing.

  • 7

    Once the chicken is cooked, slice it into strips.

  • 8

    To assemble the bowl, layer the quinoa, assorted vegetables, and roasted chicken.

  • 9

    Drizzle the lemon-olive oil dressing over the bowl and gently toss for even flavor distribution.

  • 10

    Serve warm and enjoy your balanced, nutrient-packed meal.

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 vibrant bowl featuring tender, herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. This dish is bursting with bright, flavorful accents from garden-fresh produce and a zesty lemon-herb drizzle, perfectly balancing lean protein with wholesome grains.

NUTRITION

399kcal
Protein
41.3g
Fat
10.9g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4-ounce chicken breast with salt, pepper, and mixed herbs.

  • 3

    Place the chicken in a baking dish and roast for 20-25 minutes or until fully cooked.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions.

  • 5

    Chop the bell pepper, halve the cherry tomatoes, and dice the cucumber to create a fresh vegetable mix.

  • 6

    In a small bowl, whisk together olive oil and lemon juice to create a light dressing.

  • 7

    Once the chicken is cooked, slice it into strips.

  • 8

    To assemble the bowl, layer the quinoa, assorted vegetables, and roasted chicken.

  • 9

    Drizzle the lemon-olive oil dressing over the bowl and gently toss for even flavor distribution.

  • 10

    Serve warm and enjoy your balanced, nutrient-packed meal.