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 the robust flavors of herb-roasted chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This bowl delivers a nourishing balance of lean protein and vibrant produce, enhanced with a zesty lemon-herb dressing that brightens every bite.

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NUTRITION

380kcal
Protein
41.5g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Bell Pepper

1/4 cup Cucumber, chopped

5 Cherry Tomatoes

1 cup Spinach

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and juicy inside.

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions, then fluff with a fork.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes. Combine with the spinach in a large bowl.

  • 6

    Slice the roasted chicken into strips once it’s rested.

  • 7

    Assemble the bowl by layering the quinoa, fresh vegetables, and roasted chicken.

  • 8

    Drizzle olive oil and lemon juice over the bowl, toss gently to mix the flavors.

  • 9

    Serve warm or at room temperature and enjoy!

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 the robust flavors of herb-roasted chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This bowl delivers a nourishing balance of lean protein and vibrant produce, enhanced with a zesty lemon-herb dressing that brightens every bite.

NUTRITION

380kcal
Protein
41.5g
Fat
10.7g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Bell Pepper

1/4 cup Cucumber, chopped

5 Cherry Tomatoes

1 cup Spinach

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 teaspoon Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and juicy inside.

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions, then fluff with a fork.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes. Combine with the spinach in a large bowl.

  • 6

    Slice the roasted chicken into strips once it’s rested.

  • 7

    Assemble the bowl by layering the quinoa, fresh vegetables, and roasted chicken.

  • 8

    Drizzle olive oil and lemon juice over the bowl, toss gently to mix the flavors.

  • 9

    Serve warm or at room temperature and enjoy!