Herb-Crusted Shredded Rotisserie Chicken Bowl

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

Herb-Crusted Shredded Rotisserie Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Shredded Rotisserie Chicken Bowl

Savor the hearty yet light bowl of tender shredded rotisserie chicken lovingly seasoned with a blend of aromatic herbs. This bowl is balanced with nutty quinoa, roasted broccoli, and a touch of creamy avocado, offering a satisfying meal that delivers a burst of flavor and the perfect balance of protein and energy.

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NUTRITION

423kcal
Protein
37.2g
Fat
18.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken (skin removed)

1/2 cup cooked Quinoa

1/2 cup roasted Broccoli

1/4 Avocado

1 tsp Olive Oil

1 tsp Dried Herb Blend (Rosemary, Thyme, Oregano)

Black Pepper and Sea Salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting broccoli. Toss broccoli with olive oil, salt, and pepper; roast for 15 minutes until tender and slightly charred.

  • 2

    Meanwhile, shred the rotisserie chicken into bite-sized pieces and gently toss with the dried herb blend, a pinch of salt, and black pepper to coat evenly.

  • 3

    In a bowl, combine the cooked quinoa as the base.

  • 4

    Layer the herb-crusted chicken over the quinoa along with the roasted broccoli.

  • 5

    Slice the avocado and arrange on top, adding a final sprinkle of pepper or additional herbs if desired.

  • 6

    Mix gently before serving to spread the flavors, and enjoy your balanced, protein-packed bowl.

Herb-Crusted Shredded Rotisserie Chicken Bowl

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

Herb-Crusted Shredded Rotisserie Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Shredded Rotisserie Chicken Bowl

Savor the hearty yet light bowl of tender shredded rotisserie chicken lovingly seasoned with a blend of aromatic herbs. This bowl is balanced with nutty quinoa, roasted broccoli, and a touch of creamy avocado, offering a satisfying meal that delivers a burst of flavor and the perfect balance of protein and energy.

NUTRITION

423kcal
Protein
37.2g
Fat
18.8g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken (skin removed)

1/2 cup cooked Quinoa

1/2 cup roasted Broccoli

1/4 Avocado

1 tsp Olive Oil

1 tsp Dried Herb Blend (Rosemary, Thyme, Oregano)

Black Pepper and Sea Salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting broccoli. Toss broccoli with olive oil, salt, and pepper; roast for 15 minutes until tender and slightly charred.

  • 2

    Meanwhile, shred the rotisserie chicken into bite-sized pieces and gently toss with the dried herb blend, a pinch of salt, and black pepper to coat evenly.

  • 3

    In a bowl, combine the cooked quinoa as the base.

  • 4

    Layer the herb-crusted chicken over the quinoa along with the roasted broccoli.

  • 5

    Slice the avocado and arrange on top, adding a final sprinkle of pepper or additional herbs if desired.

  • 6

    Mix gently before serving to spread the flavors, and enjoy your balanced, protein-packed bowl.