Herb-Roasted Vegetable Tricolor Quinoa Bowl

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

Herb-Roasted Vegetable Tricolor Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Tricolor Quinoa Bowl

Enjoy a vibrant bowl featuring herb-roasted vegetables, tender grilled chicken breast, and a hearty base of tricolor quinoa and roasted chickpeas. This bowl is finished with a light drizzle of olive oil and fresh herbs, offering a perfect balance of textures and flavors that is both satisfying and energizing.

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NUTRITION

551kcal
Protein
41.9g
Fat
15.7g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Tricolor Quinoa

1/2 cup Roasted Chickpeas

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper and sliced zucchini with 1/2 tbsp extra virgin olive oil and a pinch of salt, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly charred. In the last 10 minutes of roasting, add the chickpeas (seasoned with your favorite herbs) to warm them through.

  • 3

    While the vegetables roast, cook your tricolor quinoa according to package instructions, ensuring it remains fluffy.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Grill or pan-sear the chicken over medium heat for about 5-6 minutes on each side until fully cooked and golden.

  • 5

    Assemble your bowl by layering the quinoa as a base, adding the roasted vegetables and chickpeas, then slicing the chicken breast on top. Garnish with additional fresh herbs for brightness.

  • 6

    Enjoy your Herb-Roasted Vegetable Tricolor Quinoa Bowl either warm or at room temperature.

Herb-Roasted Vegetable Tricolor Quinoa Bowl

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

Herb-Roasted Vegetable Tricolor Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Vegetable Tricolor Quinoa Bowl

Enjoy a vibrant bowl featuring herb-roasted vegetables, tender grilled chicken breast, and a hearty base of tricolor quinoa and roasted chickpeas. This bowl is finished with a light drizzle of olive oil and fresh herbs, offering a perfect balance of textures and flavors that is both satisfying and energizing.

NUTRITION

551kcal
Protein
41.9g
Fat
15.7g
Carbs
54.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Tricolor Quinoa

1/2 cup Roasted Chickpeas

1 medium Red Bell Pepper

1/2 medium Zucchini

1/2 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss chopped red bell pepper and sliced zucchini with 1/2 tbsp extra virgin olive oil and a pinch of salt, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 20-25 minutes until tender and lightly charred. In the last 10 minutes of roasting, add the chickpeas (seasoned with your favorite herbs) to warm them through.

  • 3

    While the vegetables roast, cook your tricolor quinoa according to package instructions, ensuring it remains fluffy.

  • 4

    Season the chicken breast with salt, pepper, and a sprinkle of fresh herbs. Grill or pan-sear the chicken over medium heat for about 5-6 minutes on each side until fully cooked and golden.

  • 5

    Assemble your bowl by layering the quinoa as a base, adding the roasted vegetables and chickpeas, then slicing the chicken breast on top. Garnish with additional fresh herbs for brightness.

  • 6

    Enjoy your Herb-Roasted Vegetable Tricolor Quinoa Bowl either warm or at room temperature.