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

Savor a vibrant bowl featuring herb-marinated chicken mingling with fluffy quinoa and crisp, colorful fresh vegetables. This dish is brightened with a touch of lemony Greek yogurt and a drizzle of olive oil, offering a well-balanced, satisfying meal perfect for lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
42.4g
Fat
13g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Fresh Vegetables

2 tbsp Non-fat Greek Yogurt

1/2 tbsp Olive Oil

Herbs & Spices (parsley, dill, garlic)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, mix olive oil, chopped fresh herbs, minced garlic, a squeeze of lemon (optional), salt, and pepper to create the marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 30 minutes in the refrigerator.

  • 3

    Preheat your grill or skillet over medium heat and cook the chicken until it reaches an internal temperature of 165°F, about 6-7 minutes per side depending on thickness.

  • 4

    While the chicken cooks, prepare the quinoa according to package instructions if not pre-cooked, and chop the fresh vegetables into bite-sized pieces.

  • 5

    In a serving bowl, layer the cooked quinoa, mixed vegetables, and sliced chicken breast.

  • 6

    Top with non-fat Greek yogurt and garnish with additional fresh herbs. Serve immediately.

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

Savor a vibrant bowl featuring herb-marinated chicken mingling with fluffy quinoa and crisp, colorful fresh vegetables. This dish is brightened with a touch of lemony Greek yogurt and a drizzle of olive oil, offering a well-balanced, satisfying meal perfect for lunch or dinner.

NUTRITION

399kcal
Protein
42.4g
Fat
13g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Fresh Vegetables

2 tbsp Non-fat Greek Yogurt

1/2 tbsp Olive Oil

Herbs & Spices (parsley, dill, garlic)

PREPARATION

  • 1

    In a bowl, mix olive oil, chopped fresh herbs, minced garlic, a squeeze of lemon (optional), salt, and pepper to create the marinade.

  • 2

    Coat the chicken breast with the marinade and let it rest for at least 30 minutes in the refrigerator.

  • 3

    Preheat your grill or skillet over medium heat and cook the chicken until it reaches an internal temperature of 165°F, about 6-7 minutes per side depending on thickness.

  • 4

    While the chicken cooks, prepare the quinoa according to package instructions if not pre-cooked, and chop the fresh vegetables into bite-sized pieces.

  • 5

    In a serving bowl, layer the cooked quinoa, mixed vegetables, and sliced chicken breast.

  • 6

    Top with non-fat Greek yogurt and garnish with additional fresh herbs. Serve immediately.