Herb-Crusted Shredded Rotisserie Chicken Bowl

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

Herb-Crusted Shredded Rotisserie Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Shredded Rotisserie Chicken Bowl

Savor a vibrant bowl featuring tender shredded rotisserie chicken kissed with a medley of fresh herbs, paired with fluffy quinoa, warm roasted chickpeas, and crisp garden vegetables. Finished with a zesty lemon-olive oil dressing, this bowl offers an exciting burst of flavors and textures in every bite.

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NUTRITION

426kcal
Protein
38.1g
Fat
12.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a small skillet over medium heat.

  • 2

    In a bowl, toss the shredded rotisserie chicken with mixed dried herbs, salt, and pepper. Warm the chicken slightly in the skillet to enhance the herb flavors.

  • 3

    In a serving bowl, layer the baby spinach as a base. Top with cooked quinoa, roasted canned chickpeas, cherry tomatoes, and cucumber.

  • 4

    Add the herb-crusted shredded chicken on top of the vegetables.

  • 5

    Prepare the dressing by whisking together lemon juice, olive oil, a pinch of salt and pepper.

  • 6

    Drizzle the dressing evenly over the bowl, toss gently to combine all flavors, and serve immediately.

Herb-Crusted Shredded Rotisserie Chicken Bowl

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

Herb-Crusted Shredded Rotisserie Chicken Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Shredded Rotisserie Chicken Bowl

Savor a vibrant bowl featuring tender shredded rotisserie chicken kissed with a medley of fresh herbs, paired with fluffy quinoa, warm roasted chickpeas, and crisp garden vegetables. Finished with a zesty lemon-olive oil dressing, this bowl offers an exciting burst of flavors and textures in every bite.

NUTRITION

426kcal
Protein
38.1g
Fat
12.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Rotisserie Chicken

1/2 cup Cooked Quinoa

1/4 cup Canned Chickpeas

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a small skillet over medium heat.

  • 2

    In a bowl, toss the shredded rotisserie chicken with mixed dried herbs, salt, and pepper. Warm the chicken slightly in the skillet to enhance the herb flavors.

  • 3

    In a serving bowl, layer the baby spinach as a base. Top with cooked quinoa, roasted canned chickpeas, cherry tomatoes, and cucumber.

  • 4

    Add the herb-crusted shredded chicken on top of the vegetables.

  • 5

    Prepare the dressing by whisking together lemon juice, olive oil, a pinch of salt and pepper.

  • 6

    Drizzle the dressing evenly over the bowl, toss gently to combine all flavors, and serve immediately.