Herb-Roasted Chicken and Quinoa Power Bowl

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

Herb-Roasted Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Power Bowl

Savor a wholesome bowl featuring succulent herb-roasted chicken paired with nutty quinoa, crisp mixed greens, refreshing cherry tomatoes, cool cucumbers, and creamy avocado, all lightly dressed in a zesty lemon-tahini drizzle. This power bowl delivers vibrant textures and flavors in every bite.

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NUTRITION

402kcal
Protein
34g
Fat
16.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber (sliced)

1/4 Avocado

1 tbsp Lemon-Tahini Dressing

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Roast the chicken in the oven for 18-20 minutes or until cooked through and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions or use pre-cooked quinoa.

  • 5

    In a bowl, assemble the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Slice the roasted chicken into bite-sized pieces and add atop the salad.

  • 7

    Add the cooked quinoa and diced avocado to the bowl.

  • 8

    Drizzle with lemon-tahini dressing and gently toss to combine all flavors.

  • 9

    Serve immediately and enjoy your power-packed bowl.

Herb-Roasted Chicken and Quinoa Power Bowl

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

Herb-Roasted Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Power Bowl

Savor a wholesome bowl featuring succulent herb-roasted chicken paired with nutty quinoa, crisp mixed greens, refreshing cherry tomatoes, cool cucumbers, and creamy avocado, all lightly dressed in a zesty lemon-tahini drizzle. This power bowl delivers vibrant textures and flavors in every bite.

NUTRITION

402kcal
Protein
34g
Fat
16.4g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber (sliced)

1/4 Avocado

1 tbsp Lemon-Tahini Dressing

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, garlic powder, salt, and pepper.

  • 3

    Roast the chicken in the oven for 18-20 minutes or until cooked through and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions or use pre-cooked quinoa.

  • 5

    In a bowl, assemble the mixed greens, cherry tomatoes, and cucumber slices.

  • 6

    Slice the roasted chicken into bite-sized pieces and add atop the salad.

  • 7

    Add the cooked quinoa and diced avocado to the bowl.

  • 8

    Drizzle with lemon-tahini dressing and gently toss to combine all flavors.

  • 9

    Serve immediately and enjoy your power-packed bowl.