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

A vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh, crisp vegetables. Finished with a zesty lemon-olive oil dressing and a medley of aromatic herbs, this dish is as nourishing as it is delicious.

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NUTRITION

340kcal
Protein
37.5g
Fat
10.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

50g Cherry Tomatoes

50g Cucumber

50g Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a generous sprinkle of mixed fresh herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

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

  • 5

    Chop the cherry tomatoes in halves, dice the cucumber, and slice the bell pepper into strips.

  • 6

    In a bowl, combine the cooked quinoa and fresh vegetables. Drizzle with olive oil and lemon juice, then toss to mix evenly.

  • 7

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

  • 8

    Assemble the bowl by layering the quinoa and vegetable mixture with the roasted chicken on top.

  • 9

    Finish with an additional sprinkle of fresh herbs, if desired, and 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

A vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh, crisp vegetables. Finished with a zesty lemon-olive oil dressing and a medley of aromatic herbs, this dish is as nourishing as it is delicious.

NUTRITION

340kcal
Protein
37.5g
Fat
10.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

50g Cherry Tomatoes

50g Cucumber

50g Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and a generous sprinkle of mixed fresh herbs.

  • 3

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

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

  • 5

    Chop the cherry tomatoes in halves, dice the cucumber, and slice the bell pepper into strips.

  • 6

    In a bowl, combine the cooked quinoa and fresh vegetables. Drizzle with olive oil and lemon juice, then toss to mix evenly.

  • 7

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

  • 8

    Assemble the bowl by layering the quinoa and vegetable mixture with the roasted chicken on top.

  • 9

    Finish with an additional sprinkle of fresh herbs, if desired, and serve warm.