Citrus-Roasted Fennel Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Roasted Fennel Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Roasted Fennel Quinoa Bowl

Enjoy a vibrant bowl featuring succulent grilled chicken breast paired with nutty quinoa, lightly roasted fennel, bright orange segments, and fresh baby spinach all finished with a zesty citrus dressing. This bowl delivers a balanced mix of textures and flavors that excite the palate while supporting your nutritional goals.

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NUTRITION

374kcal
Protein
38.5g
Fat
10.2g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Fennel (roasted)

1/3 cup Orange Segments

1 cup Baby Spinach

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the fennel bulb into wedges, drizzle lightly with a small amount of olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the quinoa according to package instructions, then fluff and set aside.

  • 4

    Grill the chicken breast until fully cooked, about 6-7 minutes per side on medium-high heat. Once done, let it rest and then slice into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted fennel, baby spinach, and orange segments.

  • 6

    Drizzle the remaining olive oil and a squeeze of fresh lemon juice (if desired) over the bowl for an extra citrus kick, and gently toss to combine.

  • 7

    Top with sliced chicken and serve immediately.

Citrus-Roasted Fennel Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Citrus-Roasted Fennel Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Roasted Fennel Quinoa Bowl

Enjoy a vibrant bowl featuring succulent grilled chicken breast paired with nutty quinoa, lightly roasted fennel, bright orange segments, and fresh baby spinach all finished with a zesty citrus dressing. This bowl delivers a balanced mix of textures and flavors that excite the palate while supporting your nutritional goals.

NUTRITION

374kcal
Protein
38.5g
Fat
10.2g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Grilled Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Fennel (roasted)

1/3 cup Orange Segments

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the fennel bulb into wedges, drizzle lightly with a small amount of olive oil, and season with salt and pepper. Roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, prepare the quinoa according to package instructions, then fluff and set aside.

  • 4

    Grill the chicken breast until fully cooked, about 6-7 minutes per side on medium-high heat. Once done, let it rest and then slice into strips.

  • 5

    In a bowl, combine the cooked quinoa, roasted fennel, baby spinach, and orange segments.

  • 6

    Drizzle the remaining olive oil and a squeeze of fresh lemon juice (if desired) over the bowl for an extra citrus kick, and gently toss to combine.

  • 7

    Top with sliced chicken and serve immediately.