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 and satisfying bowl featuring herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish brings together savory roasted flavors, light herbal accents, and a bright lemony finish for a balanced and wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

331kcal
Protein
32.3g
Fat
8.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with chopped fresh herbs, a squeeze of lemon juice, salt, and pepper.

  • 3

    Drizzle the chicken with olive oil and place on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Lightly toss the mixed vegetables with a pinch of salt and, if desired, a few extra herbs for enhanced flavor.

  • 6

    Once the chicken is done, let it rest for 5 minutes before slicing it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, topping it with sliced chicken and arranging the fresh mixed vegetables.

  • 8

    Finish with an extra drizzle of lemon juice and garnish with remaining fresh herbs. Serve warm.

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 and satisfying bowl featuring herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish brings together savory roasted flavors, light herbal accents, and a bright lemony finish for a balanced and wholesome meal.

NUTRITION

331kcal
Protein
32.3g
Fat
8.3g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with chopped fresh herbs, a squeeze of lemon juice, salt, and pepper.

  • 3

    Drizzle the chicken with olive oil and place on a baking sheet. Roast in the oven for 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not pre-cooked.

  • 5

    Lightly toss the mixed vegetables with a pinch of salt and, if desired, a few extra herbs for enhanced flavor.

  • 6

    Once the chicken is done, let it rest for 5 minutes before slicing it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, topping it with sliced chicken and arranging the fresh mixed vegetables.

  • 8

    Finish with an extra drizzle of lemon juice and garnish with remaining fresh herbs. Serve warm.