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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables tossed in a light, zesty dressing. This dish balances savory notes with refreshing accents, making it a satisfying and nutrient-packed meal.

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NUTRITION

329kcal
Protein
33.8g
Fat
9.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup steamed Broccoli

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle a small amount of olive oil over it.

  • 4

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 6

    Steam the broccoli until tender, about 4-5 minutes.

  • 7

    In a bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and fresh spinach.

  • 8

    Slice the roasted chicken and arrange on top of the vegetable and quinoa mixture.

  • 9

    Drizzle the lemon juice and a bit more olive oil if desired over the bowl for extra flavor.

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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables tossed in a light, zesty dressing. This dish balances savory notes with refreshing accents, making it a satisfying and nutrient-packed meal.

NUTRITION

329kcal
Protein
33.8g
Fat
9.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup steamed Broccoli

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast on both sides with salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle a small amount of olive oil over it.

  • 4

    Roast the chicken in the oven for 20-25 minutes until fully cooked and lightly browned.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 6

    Steam the broccoli until tender, about 4-5 minutes.

  • 7

    In a bowl, combine the cooked quinoa, steamed broccoli, cherry tomatoes, and fresh spinach.

  • 8

    Slice the roasted chicken and arrange on top of the vegetable and quinoa mixture.

  • 9

    Drizzle the lemon juice and a bit more olive oil if desired over the bowl for extra flavor.