Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring herb-marinated grilled chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This dish brings together zestful lemon, fragrant herbs, and a light olive oil dressing, making it a wholesome meal that's as delightful to the palate as it is balanced in macros.

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NUTRITION

388kcal
Protein
41.9g
Fat
10.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/3 cup Diced Cucumber

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Begin by preparing the herb marinade: In a small bowl, combine olive oil, lemon juice, and the chopped fresh herbs.

  • 2

    Place the chicken breast in a resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it is well coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    While the chicken marinates, prepare the quinoa according to package instructions if not already cooked, then fluff with a fork.

  • 4

    Preheat your grill or skillet over medium-high heat. Once hot, grill the marinated chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base. Top with fresh spinach, cherry tomatoes, diced cucumber, and red bell pepper slices.

  • 6

    Slice the chicken breast and arrange over the vegetables. Drizzle the remaining herb marinade on top as a finishing touch.

  • 7

    Serve immediately and enjoy your balanced and refreshing bowl.

Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl featuring herb-marinated grilled chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This dish brings together zestful lemon, fragrant herbs, and a light olive oil dressing, making it a wholesome meal that's as delightful to the palate as it is balanced in macros.

NUTRITION

388kcal
Protein
41.9g
Fat
10.7g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/3 cup Diced Cucumber

1 cup Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Begin by preparing the herb marinade: In a small bowl, combine olive oil, lemon juice, and the chopped fresh herbs.

  • 2

    Place the chicken breast in a resealable bag or shallow dish. Pour half of the marinade over the chicken, ensuring it is well coated. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    While the chicken marinates, prepare the quinoa according to package instructions if not already cooked, then fluff with a fork.

  • 4

    Preheat your grill or skillet over medium-high heat. Once hot, grill the marinated chicken for about 6-7 minutes per side until fully cooked and juices run clear. Allow it to rest for a few minutes before slicing.

  • 5

    Assemble the bowl by placing the cooked quinoa as the base. Top with fresh spinach, cherry tomatoes, diced cucumber, and red bell pepper slices.

  • 6

    Slice the chicken breast and arrange over the vegetables. Drizzle the remaining herb marinade on top as a finishing touch.

  • 7

    Serve immediately and enjoy your balanced and refreshing bowl.