YOUR SOLIN GENERATED RECIPE
Herb-Crusted Shredded Rotisserie Chicken Bowl
A vibrant bowl featuring tender, herb-crusted shredded rotisserie chicken paired with a light quinoa base and crisp roasted vegetables. Infused with fresh rosemary, thyme, and parsley for an aromatic finish, this bowl offers a balanced combination of protein, texture, and flavor.
INGREDIENTS
5 oz Rotisserie Chicken Breast (shredded)
1/3 cup cooked Quinoa
1 cup cooked Broccoli
1/2 cup Mixed Bell Peppers
1 tsp Olive Oil
1 tbsp Fresh Mixed Herbs (rosemary, thyme, parsley)
PREPARATION
Preheat your oven to 400°F.
Tear the rotisserie chicken breast into bite-sized, shredded pieces and set aside.
In a small bowl, mix the olive oil with the chopped fresh herbs.
Lightly toss the shredded chicken with the herb mixture to evenly coat.
On a baking sheet, spread out the broccoli and bell peppers. Drizzle with a tiny bit of olive oil if desired, and season with a pinch of salt and pepper.
Roast the vegetables in the preheated oven for 10-12 minutes until they begin to soften and develop a slight char.
While the vegetables are roasting, warm the cooked quinoa if needed.
Assemble the bowl by layering the quinoa at the base, topping it with the herb-crusted chicken, and then adding the roasted vegetables.
Serve immediately and enjoy your balanced, flavorful bowl.