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

Enjoy a vibrant and wholesome bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. This dish brings together the aromatic flavors of roasted chicken with the nutty undertones of quinoa, complemented by crisp broccoli, cherry tomatoes, and refreshing cucumber, all lightly dressed in olive oil and lemon for a bright finish.

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NUTRITION

423kcal
Protein
44.2g
Fat
11.3g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup steamed Broccoli

1/2 cup Cherry Tomatoes (halved)

1/2 cup sliced Cucumber

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with the mixed fresh herbs, a pinch of salt and pepper, and a drizzle of olive oil.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Allow to rest before slicing.

  • 4

    Meanwhile, cook the quinoa according to the package instructions until fluffy, and steam the broccoli until tender.

  • 5

    Prepare the vegetables by halving the cherry tomatoes and slicing the cucumber.

  • 6

    In a bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and cucumber.

  • 7

    Slice the herb-roasted chicken and place it on top of the vegetable and quinoa mixture.

  • 8

    Drizzle with fresh lemon juice and an extra teaspoon of olive oil if desired. Toss gently and serve warm.

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

Enjoy a vibrant and wholesome bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. This dish brings together the aromatic flavors of roasted chicken with the nutty undertones of quinoa, complemented by crisp broccoli, cherry tomatoes, and refreshing cucumber, all lightly dressed in olive oil and lemon for a bright finish.

NUTRITION

423kcal
Protein
44.2g
Fat
11.3g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup steamed Broccoli

1/2 cup Cherry Tomatoes (halved)

1/2 cup sliced Cucumber

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with the mixed fresh herbs, a pinch of salt and pepper, and a drizzle of olive oil.

  • 3

    Place the chicken on a baking tray and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F. Allow to rest before slicing.

  • 4

    Meanwhile, cook the quinoa according to the package instructions until fluffy, and steam the broccoli until tender.

  • 5

    Prepare the vegetables by halving the cherry tomatoes and slicing the cucumber.

  • 6

    In a bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and cucumber.

  • 7

    Slice the herb-roasted chicken and place it on top of the vegetable and quinoa mixture.

  • 8

    Drizzle with fresh lemon juice and an extra teaspoon of olive oil if desired. Toss gently and serve warm.