Citrus-Glazed Chicken and Spring Vegetable Bowl

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

Citrus-Glazed Chicken and Spring Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Chicken and Spring Vegetable Bowl

Enjoy a vibrant bowl featuring tender citrus-glazed chicken paired with a medley of fresh spring vegetables and a bed of fluffy quinoa. This dish brings a bright burst of citrus combined with crunchy greens and a rich, lightly sweetened glaze for a perfectly balanced meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

439kcal
Protein
44.1g
Fat
10.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Orange (for glaze)

1 teaspoon Honey

1 cup Baby Spinach

1/2 cup Sugar Snap Peas (halved)

4 spears Asparagus

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger, grated

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper if desired.

  • 3

    Cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly golden.

  • 4

    While the chicken cooks, prepare the citrus glaze by combining the juice from half an orange, honey, and grated fresh ginger in a small bowl.

  • 5

    In a separate pan or in the last minute of the chicken cooking, add the sugar snap peas and asparagus to lightly sauté for 2–3 minutes until they become crisp-tender.

  • 6

    Assemble the bowl by placing the cooked quinoa as a base, followed by baby spinach, sautéed snap peas and asparagus.

  • 7

    Slice the chicken breast and place it on top of the vegetables.

  • 8

    Drizzle the citrus glaze over the chicken and vegetables, and serve immediately.

Citrus-Glazed Chicken and Spring Vegetable Bowl

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

Citrus-Glazed Chicken and Spring Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Citrus-Glazed Chicken and Spring Vegetable Bowl

Enjoy a vibrant bowl featuring tender citrus-glazed chicken paired with a medley of fresh spring vegetables and a bed of fluffy quinoa. This dish brings a bright burst of citrus combined with crunchy greens and a rich, lightly sweetened glaze for a perfectly balanced meal.

NUTRITION

439kcal
Protein
44.1g
Fat
10.9g
Carbs
42.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Orange (for glaze)

1 teaspoon Honey

1 cup Baby Spinach

1/2 cup Sugar Snap Peas (halved)

4 spears Asparagus

1 teaspoon Olive Oil

1 teaspoon Fresh Ginger, grated

PREPARATION

  • 1

    Preheat a skillet over medium heat and add olive oil.

  • 2

    Season the chicken breast lightly with salt and pepper if desired.

  • 3

    Cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly golden.

  • 4

    While the chicken cooks, prepare the citrus glaze by combining the juice from half an orange, honey, and grated fresh ginger in a small bowl.

  • 5

    In a separate pan or in the last minute of the chicken cooking, add the sugar snap peas and asparagus to lightly sauté for 2–3 minutes until they become crisp-tender.

  • 6

    Assemble the bowl by placing the cooked quinoa as a base, followed by baby spinach, sautéed snap peas and asparagus.

  • 7

    Slice the chicken breast and place it on top of the vegetables.

  • 8

    Drizzle the citrus glaze over the chicken and vegetables, and serve immediately.