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 perfectly herb-marinated chicken, fluffy quinoa, and crisp, fresh vegetables. This dish harmonizes bright citrus and fresh garlic notes with the natural sweetness of seasonal produce for a satisfying and nutritious meal.

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NUTRITION

381kcal
Protein
41.2g
Fat
7.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Chopped Cucumber (52g)

1 cup Spinach (30g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley (3.8g)

1 tsp Lemon Zest (2g)

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine lemon juice, minced garlic, chopped fresh parsley, lemon zest, salt, and pepper.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well-coated and let it marinate in the refrigerator for at least 20 minutes.

  • 3

    While the chicken is marinating, cook quinoa according to package instructions and allow it to cool slightly.

  • 4

    Heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 5

    Prepare the vegetables by halving the cherry tomatoes, chopping the cucumber, and rinsing the spinach.

  • 6

    Assemble the bowl by starting with a base of cooked quinoa, then add the fresh spinach, cherry tomatoes, and cucumber.

  • 7

    Top the vegetables with sliced herb-marinated chicken and 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 perfectly herb-marinated chicken, fluffy quinoa, and crisp, fresh vegetables. This dish harmonizes bright citrus and fresh garlic notes with the natural sweetness of seasonal produce for a satisfying and nutritious meal.

NUTRITION

381kcal
Protein
41.2g
Fat
7.4g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1/2 cup Cooked Quinoa (92g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Chopped Cucumber (52g)

1 cup Spinach (30g)

1 tbsp Lemon Juice (15g)

1 Garlic Clove (3g)

1 tbsp Fresh Parsley (3.8g)

1 tsp Lemon Zest (2g)

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine lemon juice, minced garlic, chopped fresh parsley, lemon zest, salt, and pepper.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Ensure the chicken is well-coated and let it marinate in the refrigerator for at least 20 minutes.

  • 3

    While the chicken is marinating, cook quinoa according to package instructions and allow it to cool slightly.

  • 4

    Heat a grill pan or skillet over medium heat. Cook the chicken for about 6-7 minutes per side or until fully cooked and the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 5

    Prepare the vegetables by halving the cherry tomatoes, chopping the cucumber, and rinsing the spinach.

  • 6

    Assemble the bowl by starting with a base of cooked quinoa, then add the fresh spinach, cherry tomatoes, and cucumber.

  • 7

    Top the vegetables with sliced herb-marinated chicken and serve immediately.