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 a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of crisp fresh vegetables. The dish bursts with bright flavors from cherry tomatoes, cucumber, red bell pepper, and baby spinach lightly dressed with olive oil and lemon juice, ideal for a balanced and nourishing meal any time of day.

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NUTRITION

420kcal
Protein
34.3g
Fat
14.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 cup Baby Spinach

0.25 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 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 chopped fresh herbs (rosemary and thyme).

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes until fully cooked and golden.

  • 4

    While the chicken cooks, prepare quinoa according to package instructions if not already cooked.

  • 5

    Chop cherry tomatoes, cucumber, red bell pepper, and gently toss with baby spinach in a large bowl.

  • 6

    In a small bowl, whisk together olive oil and lemon juice, then drizzle over the vegetables.

  • 7

    Slice the roasted chicken and serve it atop a bed of quinoa, surrounded by the fresh, dressed vegetables.

  • 8

    Enjoy your balanced, nutrient-rich bowl warm or at room temperature.

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 a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of crisp fresh vegetables. The dish bursts with bright flavors from cherry tomatoes, cucumber, red bell pepper, and baby spinach lightly dressed with olive oil and lemon juice, ideal for a balanced and nourishing meal any time of day.

NUTRITION

420kcal
Protein
34.3g
Fat
14.5g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Cooked Quinoa

0.5 cup Cherry Tomatoes

0.5 cup Cucumber

1 cup Baby Spinach

0.25 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary/Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs (rosemary and thyme).

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes until fully cooked and golden.

  • 4

    While the chicken cooks, prepare quinoa according to package instructions if not already cooked.

  • 5

    Chop cherry tomatoes, cucumber, red bell pepper, and gently toss with baby spinach in a large bowl.

  • 6

    In a small bowl, whisk together olive oil and lemon juice, then drizzle over the vegetables.

  • 7

    Slice the roasted chicken and serve it atop a bed of quinoa, surrounded by the fresh, dressed vegetables.

  • 8

    Enjoy your balanced, nutrient-rich bowl warm or at room temperature.