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 balanced bowl featuring succulent herb-roasted chicken atop fluffy quinoa, surrounded by an array of crisp, colorful vegetables. Fresh herbs and a touch of lemon elevate the flavors, making this bowl a wholesome, satisfying meal that delights with every bite.

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NUTRITION

368kcal
Protein
40.2g
Fat
10.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, fresh rosemary, and fresh thyme.

  • 3

    Drizzle a small amount of olive oil over the chicken, then squeeze half of the lemon (using about 1 tablespoon of juice) for extra flavor.

  • 4

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes or until fully cooked.

  • 5

    While the chicken roasts, rinse and cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Chop the mixed vegetables (bell peppers, cucumber, and cherry tomatoes) and place them in a bowl.

  • 7

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

  • 8

    Assemble your bowl by layering quinoa, mixed vegetables, and the sliced chicken. Optionally, drizzle a little extra olive oil or lemon juice on top.

  • 9

    Serve warm and enjoy your nutritious, balanced meal.

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 balanced bowl featuring succulent herb-roasted chicken atop fluffy quinoa, surrounded by an array of crisp, colorful vegetables. Fresh herbs and a touch of lemon elevate the flavors, making this bowl a wholesome, satisfying meal that delights with every bite.

NUTRITION

368kcal
Protein
40.2g
Fat
10.5g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season it with salt, pepper, fresh rosemary, and fresh thyme.

  • 3

    Drizzle a small amount of olive oil over the chicken, then squeeze half of the lemon (using about 1 tablespoon of juice) for extra flavor.

  • 4

    Place the chicken on a baking tray lined with parchment paper and roast for 20-25 minutes or until fully cooked.

  • 5

    While the chicken roasts, rinse and cook quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Chop the mixed vegetables (bell peppers, cucumber, and cherry tomatoes) and place them in a bowl.

  • 7

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

  • 8

    Assemble your bowl by layering quinoa, mixed vegetables, and the sliced chicken. Optionally, drizzle a little extra olive oil or lemon juice on top.

  • 9

    Serve warm and enjoy your nutritious, balanced meal.