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

Savor this vibrant bowl featuring tender herb-roasted chicken paired with light, fluffy quinoa and a colorful medley of crisp, fresh vegetables. The dish is elevated with a hint of olive oil and fragrant herbs, making every bite a satisfying blend of protein, fiber, and essential nutrients.

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NUTRITION

369kcal
Protein
41.8g
Fat
10.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, and half of the mixed fresh herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes or until its internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Steam the broccoli until tender but still crisp, about 5-6 minutes. Slice the red bell pepper into strips.

  • 6

    Once the chicken is roasted, slice it into strips.

  • 7

    In a bowl, layer the quinoa, steamed broccoli, and red bell pepper. Top with the sliced chicken.

  • 8

    Drizzle with extra virgin olive oil and sprinkle the remaining herbs for a burst of flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich bowl.

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

Savor this vibrant bowl featuring tender herb-roasted chicken paired with light, fluffy quinoa and a colorful medley of crisp, fresh vegetables. The dish is elevated with a hint of olive oil and fragrant herbs, making every bite a satisfying blend of protein, fiber, and essential nutrients.

NUTRITION

369kcal
Protein
41.8g
Fat
10.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup cooked Quinoa

1 cup Broccoli

1/2 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, and half of the mixed fresh herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes or until its internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook quinoa according to package instructions. Fluff with a fork once done.

  • 5

    Steam the broccoli until tender but still crisp, about 5-6 minutes. Slice the red bell pepper into strips.

  • 6

    Once the chicken is roasted, slice it into strips.

  • 7

    In a bowl, layer the quinoa, steamed broccoli, and red bell pepper. Top with the sliced chicken.

  • 8

    Drizzle with extra virgin olive oil and sprinkle the remaining herbs for a burst of flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-rich bowl.