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 vibrantly fresh bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a rainbow of crisp vegetables. Enhanced with fragrant herbs and a drizzle of olive oil, this balanced meal promises satisfying textures and bright flavors in every bite.

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NUTRITION

378kcal
Protein
40.6g
Fat
10.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Red Bell Pepper

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray and drizzle with olive oil. Rub with freshly chopped rosemary and thyme, along with salt and pepper to taste.

  • 3

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and golden.

  • 4

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 5

    Chop red bell pepper, dice cucumber, and halve cherry tomatoes. Toss vegetables in a bowl with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering a base of cooked quinoa, topped with fresh vegetables and sliced chicken.

  • 8

    Finish with a light sprinkle of fresh herbs over the bowl 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

Savor a vibrantly fresh bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a rainbow of crisp vegetables. Enhanced with fragrant herbs and a drizzle of olive oil, this balanced meal promises satisfying textures and bright flavors in every bite.

NUTRITION

378kcal
Protein
40.6g
Fat
10.7g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Red Bell Pepper

1/2 cup Diced Cucumber

1/2 cup Halved Cherry Tomatoes

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the chicken breast on a baking tray and drizzle with olive oil. Rub with freshly chopped rosemary and thyme, along with salt and pepper to taste.

  • 3

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and golden.

  • 4

    Meanwhile, cook quinoa according to package instructions until fluffy.

  • 5

    Chop red bell pepper, dice cucumber, and halve cherry tomatoes. Toss vegetables in a bowl with a pinch of salt and a drizzle of olive oil if desired.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering a base of cooked quinoa, topped with fresh vegetables and sliced chicken.

  • 8

    Finish with a light sprinkle of fresh herbs over the bowl and serve warm.