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 featuring herb-roasted chicken, fluffy quinoa, and a medley of crisp, fresh vegetables. Each bite bursts with a balanced blend of savory herbs, tangy lemon, and the natural flavors of ripe tomatoes and crunchy bell peppers, making this dish a wholesome option for a nutritious meal.

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NUTRITION

381kcal
Protein
41.4g
Fat
10.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup cooked Quinoa

½ cup diced Red Bell Pepper

½ cup halved Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Rub with olive oil, lemon juice, and dried herbs; season lightly with salt and pepper if desired.

  • 3

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the diced red bell pepper, halved cherry tomatoes, and fresh spinach.

  • 6

    Slice the roasted chicken into strips once slightly cooled.

  • 7

    Assemble the bowl by placing the quinoa as the base, then topping with fresh vegetables and roasted chicken slices.

  • 8

    Drizzle any remaining dressing over the bowl and serve immediately.

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 featuring herb-roasted chicken, fluffy quinoa, and a medley of crisp, fresh vegetables. Each bite bursts with a balanced blend of savory herbs, tangy lemon, and the natural flavors of ripe tomatoes and crunchy bell peppers, making this dish a wholesome option for a nutritious meal.

NUTRITION

381kcal
Protein
41.4g
Fat
10.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup cooked Quinoa

½ cup diced Red Bell Pepper

½ cup halved Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet lined with parchment paper. Rub with olive oil, lemon juice, and dried herbs; season lightly with salt and pepper if desired.

  • 3

    Roast the chicken in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 5

    In a bowl, combine the diced red bell pepper, halved cherry tomatoes, and fresh spinach.

  • 6

    Slice the roasted chicken into strips once slightly cooled.

  • 7

    Assemble the bowl by placing the quinoa as the base, then topping with fresh vegetables and roasted chicken slices.

  • 8

    Drizzle any remaining dressing over the bowl and serve immediately.