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 a bowl of tender, herb-roasted chicken paired with fluffy quinoa and crisp, fresh vegetables. Enhanced with a drizzle of extra virgin olive oil and a sprinkle of lemon zest, this balanced meal brings an aromatic medley of textures and flavors that invigorates your palate and fuels your body.

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NUTRITION

385kcal
Protein
42.1g
Fat
10.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (rosemary & thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and the fresh herbs. Drizzle a small amount of olive oil over the chicken to keep it moist.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes until cooked through and slightly golden.

  • 4

    While the chicken is roasting, cook quinoa according to package instructions. Allow it to cool slightly.

  • 5

    In a mixing bowl, combine the broccoli and red bell pepper (raw or lightly steamed if preferred). Drizzle with lemon juice and the remaining olive oil; toss to coat.

  • 6

    Slice the roasted chicken into strips or bite-size pieces.

  • 7

    Assemble the bowl by layering the quinoa at the base, then adding the mixed fresh vegetables, and topping with the roasted chicken.

  • 8

    Finish with a light sprinkle of extra fresh herbs, and serve 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

Savor a bowl of tender, herb-roasted chicken paired with fluffy quinoa and crisp, fresh vegetables. Enhanced with a drizzle of extra virgin olive oil and a sprinkle of lemon zest, this balanced meal brings an aromatic medley of textures and flavors that invigorates your palate and fuels your body.

NUTRITION

385kcal
Protein
42.1g
Fat
10.7g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (rosemary & thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and the fresh herbs. Drizzle a small amount of olive oil over the chicken to keep it moist.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes until cooked through and slightly golden.

  • 4

    While the chicken is roasting, cook quinoa according to package instructions. Allow it to cool slightly.

  • 5

    In a mixing bowl, combine the broccoli and red bell pepper (raw or lightly steamed if preferred). Drizzle with lemon juice and the remaining olive oil; toss to coat.

  • 6

    Slice the roasted chicken into strips or bite-size pieces.

  • 7

    Assemble the bowl by layering the quinoa at the base, then adding the mixed fresh vegetables, and topping with the roasted chicken.

  • 8

    Finish with a light sprinkle of extra fresh herbs, and serve warm.