Herb-Garlic Quinoa Bowl with Roasted Vegetables

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

Herb-Garlic Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl filled with fluffy herb-infused quinoa, tender grilled chicken, crunchy roasted chickpeas, and a medley of colorful vegetables, all accented by a fragrant garlic and fresh herb drizzle. This balanced bowl delivers a mix of textures and bright flavors that's as nourishing as it is delicious.

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NUTRITION

562kcal
Protein
40.2g
Fat
21.1g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

4 oz grilled chicken breast (113g)

1/2 cup roasted chickpeas (82g)

1 cup roasted vegetable medley (150g)

1 cup fresh spinach (30g)

1 tbsp extra virgin olive oil (13.5g)

2 cloves minced garlic

2 tbsp fresh mixed herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a little olive oil, salt, and pepper and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetable medley. Chop bell pepper, zucchini, and red onion, toss with olive oil, minced garlic, salt, and pepper, and spread on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Cook quinoa according to package directions. Once cooked, stir in minced garlic and chopped fresh herbs while still warm.

  • 4

    Grill the chicken breast until fully cooked, about 6-8 minutes per side. Let it rest for a few minutes before slicing.

  • 5

    Assemble the bowl by layering a base of quinoa, topped with shredded roasted vegetables, spinach, roasted chickpeas, and sliced chicken. Drizzle with a little extra olive oil and sprinkle with additional herbs if desired.

  • 6

    Serve immediately and enjoy this nutrient-packed herb-garlic quinoa bowl.

Herb-Garlic Quinoa Bowl with Roasted Vegetables

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

Herb-Garlic Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl filled with fluffy herb-infused quinoa, tender grilled chicken, crunchy roasted chickpeas, and a medley of colorful vegetables, all accented by a fragrant garlic and fresh herb drizzle. This balanced bowl delivers a mix of textures and bright flavors that's as nourishing as it is delicious.

NUTRITION

562kcal
Protein
40.2g
Fat
21.1g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked quinoa (93g)

4 oz grilled chicken breast (113g)

1/2 cup roasted chickpeas (82g)

1 cup roasted vegetable medley (150g)

1 cup fresh spinach (30g)

1 tbsp extra virgin olive oil (13.5g)

2 cloves minced garlic

2 tbsp fresh mixed herbs

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chickpeas with a little olive oil, salt, and pepper and roast for 20-25 minutes until crispy.

  • 2

    While the chickpeas roast, prepare the vegetable medley. Chop bell pepper, zucchini, and red onion, toss with olive oil, minced garlic, salt, and pepper, and spread on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized.

  • 3

    Cook quinoa according to package directions. Once cooked, stir in minced garlic and chopped fresh herbs while still warm.

  • 4

    Grill the chicken breast until fully cooked, about 6-8 minutes per side. Let it rest for a few minutes before slicing.

  • 5

    Assemble the bowl by layering a base of quinoa, topped with shredded roasted vegetables, spinach, roasted chickpeas, and sliced chicken. Drizzle with a little extra olive oil and sprinkle with additional herbs if desired.

  • 6

    Serve immediately and enjoy this nutrient-packed herb-garlic quinoa bowl.