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

A vibrant bowl featuring tender herb-roasted chicken breast paired with fluffy quinoa and a medley of fresh vegetables. Perfectly balanced in flavor and nutrition, this dish delivers succulent protein, hearty grains, and crisp produce, all drizzled with a touch of olive oil and a squeeze of lemon for brightness.

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NUTRITION

363kcal
Protein
37.4g
Fat
10.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with half the olive oil, lemon juice, and fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes until fully cooked and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 5

    Chop the cherry tomatoes, red bell pepper, and toss them with the spinach in a bowl.

  • 6

    Once the chicken is done, slice it thinly and place over the cooked quinoa. Top with the mixed fresh vegetables.

  • 7

    Drizzle the remaining olive oil over the bowl and garnish with an extra squeeze of lemon if desired. Enjoy 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

A vibrant bowl featuring tender herb-roasted chicken breast paired with fluffy quinoa and a medley of fresh vegetables. Perfectly balanced in flavor and nutrition, this dish delivers succulent protein, hearty grains, and crisp produce, all drizzled with a touch of olive oil and a squeeze of lemon for brightness.

NUTRITION

363kcal
Protein
37.4g
Fat
10.4g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and rub with half the olive oil, lemon juice, and fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken on a baking tray and roast in the preheated oven for 20-25 minutes until fully cooked and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 5

    Chop the cherry tomatoes, red bell pepper, and toss them with the spinach in a bowl.

  • 6

    Once the chicken is done, slice it thinly and place over the cooked quinoa. Top with the mixed fresh vegetables.

  • 7

    Drizzle the remaining olive oil over the bowl and garnish with an extra squeeze of lemon if desired. Enjoy warm.