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

Enjoy a vibrant and nourishing bowl featuring succulent herb-marinated chicken paired with protein-packed quinoa and a medley of fresh, crisp vegetables. This dish is designed to balance savory, citrusy notes with the natural sweetness of garden vegetables, making for a satisfying and healthy meal.

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NUTRITION

388kcal
Protein
41.9g
Fat
10.8g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Cucumber

1 tablespoon Lemon Juice

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Parsley, Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 2

    Place the 4-ounce chicken breast in a shallow dish and pour the marinade over it, ensuring it is well-coated. Let it marinate for at least 20 minutes, or up to an hour in the refrigerator.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes per side or until cooked through and internal temperature reaches 165°F. Set aside to rest for a few minutes, then slice into strips.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 5

    In a bowl, combine 2 cups of baby spinach with halved cherry tomatoes and sliced cucumber.

  • 6

    Layer the bowl by placing the cooked quinoa as the base, add the mixed fresh vegetables on top, and then arrange the sliced grilled chicken breast.

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

Enjoy a vibrant and nourishing bowl featuring succulent herb-marinated chicken paired with protein-packed quinoa and a medley of fresh, crisp vegetables. This dish is designed to balance savory, citrusy notes with the natural sweetness of garden vegetables, making for a satisfying and healthy meal.

NUTRITION

388kcal
Protein
41.9g
Fat
10.8g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/2 medium Cucumber

1 tablespoon Lemon Juice

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

2 tablespoons Fresh Herbs (Parsley, Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped fresh herbs, salt, and pepper to create the marinade.

  • 2

    Place the 4-ounce chicken breast in a shallow dish and pour the marinade over it, ensuring it is well-coated. Let it marinate for at least 20 minutes, or up to an hour in the refrigerator.

  • 3

    Preheat a grill pan or outdoor grill over medium-high heat. Grill the chicken for about 6-7 minutes per side or until cooked through and internal temperature reaches 165°F. Set aside to rest for a few minutes, then slice into strips.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 5

    In a bowl, combine 2 cups of baby spinach with halved cherry tomatoes and sliced cucumber.

  • 6

    Layer the bowl by placing the cooked quinoa as the base, add the mixed fresh vegetables on top, and then arrange the sliced grilled chicken breast.