Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

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

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

A wholesome and satisfying bowl featuring tender herb-roasted chicken, fluffy quinoa, and naturally sweet roasted sweet potatoes. Each bite delivers a balanced mix of lean proteins, complex carbs, and a hint of aromatic herbs, making it perfect for a nourishing breakfast, lunch, or dinner.

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NUTRITION

326kcal
Protein
31g
Fat
7.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the halved sweet potato with olive oil, a pinch of salt and pepper, and half of the mixed herbs. Place on a baking sheet and roast for about 20-25 minutes or until tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with salt, pepper, and the remaining mixed herbs. Place on a separate baking tray.

  • 4

    Roast the chicken in the oven for approximately 20 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already done.

  • 6

    Assemble the bowl by layering the quinoa, roasted sweet potatoes, and sliced herb-roasted chicken. Adjust seasoning with extra salt and pepper if desired.

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

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

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

A wholesome and satisfying bowl featuring tender herb-roasted chicken, fluffy quinoa, and naturally sweet roasted sweet potatoes. Each bite delivers a balanced mix of lean proteins, complex carbs, and a hint of aromatic herbs, making it perfect for a nourishing breakfast, lunch, or dinner.

NUTRITION

326kcal
Protein
31g
Fat
7.7g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Sweet Potato

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the halved sweet potato with olive oil, a pinch of salt and pepper, and half of the mixed herbs. Place on a baking sheet and roast for about 20-25 minutes or until tender.

  • 3

    While the sweet potato is roasting, season the chicken breast with salt, pepper, and the remaining mixed herbs. Place on a separate baking tray.

  • 4

    Roast the chicken in the oven for approximately 20 minutes, or until the internal temperature reaches 165°F. Let it rest for a few minutes before slicing.

  • 5

    Prepare 1/2 cup of cooked quinoa if not already done.

  • 6

    Assemble the bowl by layering the quinoa, roasted sweet potatoes, and sliced herb-roasted chicken. Adjust seasoning with extra salt and pepper if desired.