Herb-Roasted Chicken and Vegetable Quinoa Bowl

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

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor the delicate flavors of herb-roasted chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This balanced bowl is lightly drizzled with olive oil and accented with fresh herbs and lemon, creating a dish that is both nutritious and bursting with summer freshness.

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NUTRITION

386kcal
Protein
36.3g
Fat
10.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Herbs (thyme, rosemary, oregano)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon juice, mixed herbs, and minced garlic.

  • 3

    Toss the chicken breast in the herb mixture until evenly coated.

  • 4

    Place the chicken breast on a baking tray and arrange chopped broccoli, sliced red bell pepper, and zucchini around it.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 8

    To assemble the bowl, layer quinoa at the base, top with roasted chicken slices, and then add the roasted vegetables.

  • 9

    Drizzle a little extra lemon juice if desired, and serve warm.

Herb-Roasted Chicken and Vegetable Quinoa Bowl

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

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor the delicate flavors of herb-roasted chicken paired with a colorful medley of roasted vegetables and fluffy quinoa. This balanced bowl is lightly drizzled with olive oil and accented with fresh herbs and lemon, creating a dish that is both nutritious and bursting with summer freshness.

NUTRITION

386kcal
Protein
36.3g
Fat
10.4g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Mixed Herbs (thyme, rosemary, oregano)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine olive oil, lemon juice, mixed herbs, and minced garlic.

  • 3

    Toss the chicken breast in the herb mixture until evenly coated.

  • 4

    Place the chicken breast on a baking tray and arrange chopped broccoli, sliced red bell pepper, and zucchini around it.

  • 5

    Drizzle any remaining herb mixture over the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and vegetables are tender.

  • 7

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 8

    To assemble the bowl, layer quinoa at the base, top with roasted chicken slices, and then add the roasted vegetables.

  • 9

    Drizzle a little extra lemon juice if desired, and serve warm.