YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables
Savor a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh, crisp vegetables. This balanced meal offers a delightful mix of textures and flavors, highlighted by aromatic herbs and a hint of olive oil. Perfect for a wholesome breakfast, lunch, or dinner, this recipe delivers clean, satisfying nourishment.
INGREDIENTS
4 oz Chicken Breast
0.75 cup cooked Quinoa
1 cup raw Spinach
0.5 cup Cherry Tomatoes
0.5 cup Sliced Cucumber
1 tsp Olive Oil
1 tbsp Mixed Herbs
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with the mixed herbs, a pinch of salt, and pepper. Drizzle with a small amount of olive oil if desired.
Place the seasoned chicken on a baking tray lined with parchment paper and roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.
While the chicken is roasting, prepare quinoa according to package instructions. Once cooked, set aside.
Wash and chop the spinach, halve the cherry tomatoes, and slice the cucumber.
In a bowl, combine the cooked quinoa, spinach, tomatoes, and cucumber. Drizzle with the remaining olive oil and toss gently.
Slice the herb-roasted chicken and lay it atop the quinoa and vegetable mixture.
Serve warm and enjoy a nutritious, balanced meal.