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

Enjoy a vibrant bowl featuring herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. This dish blends tender chicken with crisp bell peppers, zucchini, and cherry tomatoes, all gently dressed in a hint of olive oil and aromatic herbs to create a satisfying and balanced meal.

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NUTRITION

391kcal
Protein
41.5g
Fat
10.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Place it on a baking tray.

  • 3

    Roast the chicken in the oven for 20-25 minutes until cooked through and juices run clear.

  • 4

    Meanwhile, cook quinoa according to package instructions. Set aside once done.

  • 5

    Chop the mixed bell peppers, zucchini, and cherry tomatoes into bite-sized pieces.

  • 6

    In a bowl, combine the chopped vegetables with olive oil, a pinch of salt, and additional herbs if desired.

  • 7

    Slice the roasted chicken into strips.

  • 8

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

  • 9

    Drizzle a little extra olive oil or lemon juice over the top if desired before serving.

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

Enjoy a vibrant bowl featuring herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. This dish blends tender chicken with crisp bell peppers, zucchini, and cherry tomatoes, all gently dressed in a hint of olive oil and aromatic herbs to create a satisfying and balanced meal.

NUTRITION

391kcal
Protein
41.5g
Fat
10.9g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Place it on a baking tray.

  • 3

    Roast the chicken in the oven for 20-25 minutes until cooked through and juices run clear.

  • 4

    Meanwhile, cook quinoa according to package instructions. Set aside once done.

  • 5

    Chop the mixed bell peppers, zucchini, and cherry tomatoes into bite-sized pieces.

  • 6

    In a bowl, combine the chopped vegetables with olive oil, a pinch of salt, and additional herbs if desired.

  • 7

    Slice the roasted chicken into strips.

  • 8

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

  • 9

    Drizzle a little extra olive oil or lemon juice over the top if desired before serving.