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 the vibrant flavors of herb-roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. This bowl is a celebration of wholesome ingredients, accented with a drizzle of olive oil and a splash of lemon, perfect for a balanced and satisfying meal.

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NUTRITION

384kcal
Protein
41.6g
Fat
10.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1 cup Spinach

1 serving Cherry Tomatoes

1/4 medium Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh herbs (rosemary and thyme). Drizzle a tiny bit of olive oil over the chicken.

  • 3

    Place the seasoned chicken breast on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked.

  • 4

    While the chicken roasts, cook quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes. Toss them together with the spinach in a mixing bowl.

  • 6

    After the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 7

    Combine the quinoa and vegetables in a bowl, add the sliced chicken on top, and drizzle with lemon juice and any remaining olive oil if desired.

  • 8

    Toss the bowl gently to mix all flavors 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 the vibrant flavors of herb-roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. This bowl is a celebration of wholesome ingredients, accented with a drizzle of olive oil and a splash of lemon, perfect for a balanced and satisfying meal.

NUTRITION

384kcal
Protein
41.6g
Fat
10.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1 cup Spinach

1 serving Cherry Tomatoes

1/4 medium Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh herbs (rosemary and thyme). Drizzle a tiny bit of olive oil over the chicken.

  • 3

    Place the seasoned chicken breast on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked.

  • 4

    While the chicken roasts, cook quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Chop the bell pepper, cucumber, and halve the cherry tomatoes. Toss them together with the spinach in a mixing bowl.

  • 6

    After the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 7

    Combine the quinoa and vegetables in a bowl, add the sliced chicken on top, and drizzle with lemon juice and any remaining olive oil if desired.

  • 8

    Toss the bowl gently to mix all flavors and serve immediately.