Herb-Marinated Chicken and Quinoa Power Bowl

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

Herb-Marinated Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Power Bowl

Savor a vibrant power bowl featuring tender herb-marinated chicken and fluffy quinoa nestled on a bed of fresh baby spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon drizzle and a hint of olive oil, this dish is a perfect balance of lean protein, whole grains, and garden-fresh flavors.

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NUTRITION

370kcal
Protein
41.1g
Fat
10.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

5 Cherry Tomatoes

1/4 cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Begin by whisking together lemon juice, olive oil, and chopped fresh herbs in a small bowl to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow the chicken to marinate in the refrigerator for at least 30 minutes to infuse flavors.

  • 3

    Preheat your grill or skillet over medium-high heat. Grill or sauté the chicken breast for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the bowl by laying a bed of baby spinach and adding the cooked quinoa.

  • 5

    Slice the grilled chicken into strips and arrange on top of the spinach and quinoa. Garnish with halved cherry tomatoes and sliced cucumber.

  • 6

    For an extra burst of flavor, drizzle additional lemon juice and a sprinkle of fresh herbs over the bowl before serving.

Herb-Marinated Chicken and Quinoa Power Bowl

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

Herb-Marinated Chicken and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Power Bowl

Savor a vibrant power bowl featuring tender herb-marinated chicken and fluffy quinoa nestled on a bed of fresh baby spinach, cherry tomatoes, and crisp cucumber. Finished with a zesty lemon drizzle and a hint of olive oil, this dish is a perfect balance of lean protein, whole grains, and garden-fresh flavors.

NUTRITION

370kcal
Protein
41.1g
Fat
10.7g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Baby Spinach

5 Cherry Tomatoes

1/4 cup Sliced Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Begin by whisking together lemon juice, olive oil, and chopped fresh herbs in a small bowl to create the herb marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow the chicken to marinate in the refrigerator for at least 30 minutes to infuse flavors.

  • 3

    Preheat your grill or skillet over medium-high heat. Grill or sauté the chicken breast for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the bowl by laying a bed of baby spinach and adding the cooked quinoa.

  • 5

    Slice the grilled chicken into strips and arrange on top of the spinach and quinoa. Garnish with halved cherry tomatoes and sliced cucumber.

  • 6

    For an extra burst of flavor, drizzle additional lemon juice and a sprinkle of fresh herbs over the bowl before serving.