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

Savor a vibrant bowl of herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. This dish bursts with color and crisp textures, finished with a tangy lemon dressing that ties all the flavors together for a wholesome, satisfying meal.

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NUTRITION

450kcal
Protein
41.9g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1 cup Spinach

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice with Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) and place it on a baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions and set aside to cool slightly.

  • 5

    Chop the cherry tomatoes in halves, dice the cucumber, and roughly tear the spinach leaves. Slice the avocado into cubes.

  • 6

    In a large bowl, combine the quinoa, tomatoes, cucumber, and spinach. Drizzle with olive oil and lemon juice mixed with fresh herbs.

  • 7

    Top the bowl with the sliced herb-roasted chicken and avocado cubes. Give everything a gentle toss to blend the flavors.

  • 8

    Serve immediately and enjoy your wholesome, nutrient-packed bowl.

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

Savor a vibrant bowl of herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. This dish bursts with color and crisp textures, finished with a tangy lemon dressing that ties all the flavors together for a wholesome, satisfying meal.

NUTRITION

450kcal
Protein
41.9g
Fat
18.3g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (roasted)

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1 cup Spinach

1/4 Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice with Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, and a pinch of salt and pepper) and place it on a baking tray.

  • 3

    Roast the chicken in the preheated oven for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions and set aside to cool slightly.

  • 5

    Chop the cherry tomatoes in halves, dice the cucumber, and roughly tear the spinach leaves. Slice the avocado into cubes.

  • 6

    In a large bowl, combine the quinoa, tomatoes, cucumber, and spinach. Drizzle with olive oil and lemon juice mixed with fresh herbs.

  • 7

    Top the bowl with the sliced herb-roasted chicken and avocado cubes. Give everything a gentle toss to blend the flavors.

  • 8

    Serve immediately and enjoy your wholesome, nutrient-packed bowl.