Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor the refreshing flavors of a perfectly marinated chicken breast paired with fluffy quinoa and a vibrant medley of fresh vegetables. This bowl delivers a bright and herbaceous profile, with a light drizzle of olive oil and lemon juice to tie all the ingredients together.

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NUTRITION

384kcal
Protein
40.9g
Fat
11g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1/2 cup cooked quinoa

1/2 cup cherry tomatoes

1/2 cup cucumber

1/2 cup red bell pepper

2 tbsp fresh parsley

1 tsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic (minced)

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PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped parsley to create a vibrant herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the bowl by placing the cooked quinoa as the base.

  • 5

    Top the quinoa with halved cherry tomatoes, diced cucumber, and sliced red bell pepper.

  • 6

    Slice the grilled chicken breast into strips and arrange on top of the vegetables.

  • 7

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve immediately.

Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor the refreshing flavors of a perfectly marinated chicken breast paired with fluffy quinoa and a vibrant medley of fresh vegetables. This bowl delivers a bright and herbaceous profile, with a light drizzle of olive oil and lemon juice to tie all the ingredients together.

NUTRITION

384kcal
Protein
40.9g
Fat
11g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

1/2 cup cooked quinoa

1/2 cup cherry tomatoes

1/2 cup cucumber

1/2 cup red bell pepper

2 tbsp fresh parsley

1 tsp extra virgin olive oil

1 tsp lemon juice

1 clove garlic (minced)

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, minced garlic, and chopped parsley to create a vibrant herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is evenly coated and let it sit for at least 20 minutes to absorb the flavors.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken breast for about 6-7 minutes per side, or until it reaches an internal temperature of 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken is grilling, prepare the bowl by placing the cooked quinoa as the base.

  • 5

    Top the quinoa with halved cherry tomatoes, diced cucumber, and sliced red bell pepper.

  • 6

    Slice the grilled chicken breast into strips and arrange on top of the vegetables.

  • 7

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve immediately.