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 satisfying bowl featuring herb-roasted chicken breast paired with fluffy quinoa and a medley of fresh, colorful vegetables. This dish is both vibrant and wholesome, offering a balanced mix of lean protein, complex carbs, and essential vitamins, perfect for a nourishing meal any time of day.

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NUTRITION

383kcal
Protein
40.9g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Broccoli

1/4 cup Chopped Red Bell Pepper

1/4 cup Chopped Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 3

    Drizzle a small amount of olive oil over the chicken and place it on a baking sheet.

  • 4

    Roast the chicken in the preheated oven for 20-25 minutes or until fully cooked and the juices run clear.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions, then fluff with a fork.

  • 6

    Lightly steam or sauté the chopped broccoli, red bell pepper, and carrot just until tender yet crisp.

  • 7

    In a bowl, layer the quinoa as the base, then top with sliced roasted chicken and assorted vegetables.

  • 8

    Drizzle with lemon juice and a tiny bit extra olive oil if desired, then 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 satisfying bowl featuring herb-roasted chicken breast paired with fluffy quinoa and a medley of fresh, colorful vegetables. This dish is both vibrant and wholesome, offering a balanced mix of lean protein, complex carbs, and essential vitamins, perfect for a nourishing meal any time of day.

NUTRITION

383kcal
Protein
40.9g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Chopped Broccoli

1/4 cup Chopped Red Bell Pepper

1/4 cup Chopped Carrot

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (Rosemary & Thyme)

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season generously with salt, pepper, and the fresh herbs.

  • 3

    Drizzle a small amount of olive oil over the chicken and place it on a baking sheet.

  • 4

    Roast the chicken in the preheated oven for 20-25 minutes or until fully cooked and the juices run clear.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions, then fluff with a fork.

  • 6

    Lightly steam or sauté the chopped broccoli, red bell pepper, and carrot just until tender yet crisp.

  • 7

    In a bowl, layer the quinoa as the base, then top with sliced roasted chicken and assorted vegetables.

  • 8

    Drizzle with lemon juice and a tiny bit extra olive oil if desired, then serve warm.