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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Savor a bowl of tender herb-roasted chicken paired with fluffy quinoa, crisp fresh vegetables, and a hint of creamy avocado. This vibrant and balanced bowl celebrates clean ingredients and delicious textures ideal for a healthy lunch or dinner.

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NUTRITION

429kcal
Protein
42.3g
Fat
17.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1 cup fresh Spinach

1/4 Avocado

1 teaspoon Olive Oil

1 tablespoon mixed Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle with a small amount of olive oil. Roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 5

    Dice the cherry tomatoes, cucumber, and slice the avocado. Toss with fresh spinach in a bowl.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the bowl with the vegetables.

  • 7

    Mix in the cooked quinoa, drizzle with the remaining olive oil if desired, and gently toss to combine all ingredients.

  • 8

    Serve warm and enjoy your balanced herb-roasted chicken and quinoa bowl.

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Savor a bowl of tender herb-roasted chicken paired with fluffy quinoa, crisp fresh vegetables, and a hint of creamy avocado. This vibrant and balanced bowl celebrates clean ingredients and delicious textures ideal for a healthy lunch or dinner.

NUTRITION

429kcal
Protein
42.3g
Fat
17.4g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1 cup fresh Spinach

1/4 Avocado

1 teaspoon Olive Oil

1 tablespoon mixed Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle with a small amount of olive oil. Roast in the oven for 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 5

    Dice the cherry tomatoes, cucumber, and slice the avocado. Toss with fresh spinach in a bowl.

  • 6

    Once the chicken is cooked, slice it into strips and add it to the bowl with the vegetables.

  • 7

    Mix in the cooked quinoa, drizzle with the remaining olive oil if desired, and gently toss to combine all ingredients.

  • 8

    Serve warm and enjoy your balanced herb-roasted chicken and quinoa bowl.