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

Savor a vibrant bowl featuring tender herb-marinated chicken atop a bed of fluffy quinoa and refreshing, crisp vegetables. Perfectly balanced with a zing of lemon and a drizzle of olive oil, this dish offers a lively mix of textures and flavors that promise to delight your taste buds and nourish your body.

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NUTRITION

373kcal
Protein
41.1g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper

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PREPARATION

  • 1

    In a bowl, whisk together olive oil, lemon juice, chopped herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes at room temperature or refrigerate for up to 2 hours.

  • 3

    While the chicken is marinating, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked through and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber slices, and fresh spinach.

  • 6

    Slice the chicken and arrange on top of the vegetable and quinoa mixture. Drizzle with the remaining marinade for an extra burst of flavor.

  • 7

    Serve immediately and enjoy your wholesome, nutrient-packed 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

Savor a vibrant bowl featuring tender herb-marinated chicken atop a bed of fluffy quinoa and refreshing, crisp vegetables. Perfectly balanced with a zing of lemon and a drizzle of olive oil, this dish offers a lively mix of textures and flavors that promise to delight your taste buds and nourish your body.

NUTRITION

373kcal
Protein
41.1g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Sliced Cucumber

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

Salt and Pepper

PREPARATION

  • 1

    In a bowl, whisk together olive oil, lemon juice, chopped herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour half of the marinade over it. Let it marinate for at least 20 minutes at room temperature or refrigerate for up to 2 hours.

  • 3

    While the chicken is marinating, prepare the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.

  • 4

    Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 5-6 minutes per side, or until fully cooked through and internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber slices, and fresh spinach.

  • 6

    Slice the chicken and arrange on top of the vegetable and quinoa mixture. Drizzle with the remaining marinade for an extra burst of flavor.

  • 7

    Serve immediately and enjoy your wholesome, nutrient-packed bowl.