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

A vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. This meal offers a harmonious blend of zesty herbs, juicy chicken, and nutrient-dense veggies, perfect for a light yet satisfying dish any time of day.

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NUTRITION

356kcal
Protein
37.7g
Fat
10.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Sliced Cucumber (50g)

1/2 medium Red Bell Pepper (75g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 tsp Lemon Juice (5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well coated and let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Meanwhile, cook the quinoa as per package instructions, then fluff with a fork.

  • 4

    Heat a grill pan or skillet over medium heat. Cook the marinated chicken for approximately 6-7 minutes per side or until fully cooked through.

  • 5

    While the chicken rests for a few minutes, prepare the vegetables by slicing the cherry tomatoes, cucumber, and red bell pepper, and place them with the baby spinach in a bowl.

  • 6

    Slice the chicken breast and serve it over a bed of quinoa, topped with the fresh vegetables. Drizzle any extra juices from the chicken over the bowl if desired.

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

A vibrant bowl featuring tender herb-marinated chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. This meal offers a harmonious blend of zesty herbs, juicy chicken, and nutrient-dense veggies, perfect for a light yet satisfying dish any time of day.

NUTRITION

356kcal
Protein
37.7g
Fat
10.3g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Sliced Cucumber (50g)

1/2 medium Red Bell Pepper (75g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 tsp Lemon Juice (5g)

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, garlic powder, salt, and pepper to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well coated and let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Meanwhile, cook the quinoa as per package instructions, then fluff with a fork.

  • 4

    Heat a grill pan or skillet over medium heat. Cook the marinated chicken for approximately 6-7 minutes per side or until fully cooked through.

  • 5

    While the chicken rests for a few minutes, prepare the vegetables by slicing the cherry tomatoes, cucumber, and red bell pepper, and place them with the baby spinach in a bowl.

  • 6

    Slice the chicken breast and serve it over a bed of quinoa, topped with the fresh vegetables. Drizzle any extra juices from the chicken over the bowl if desired.