Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

A vibrant bowl featuring tender herb-marinated chicken paired with nutty quinoa and a refreshing medley of fresh vegetables. The citrus-herb marinade lifts the chicken’s flavor while the crisp veggies add delightful texture and color.

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NUTRITION

345kcal
Protein
38.3g
Fat
10.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs

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PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a zip-top bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken for about 5-6 minutes per side until fully cooked and golden on the outside.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 5

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    Slice the grilled chicken and arrange it over a bed of quinoa and fresh vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired, and serve warm.

Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

A vibrant bowl featuring tender herb-marinated chicken paired with nutty quinoa and a refreshing medley of fresh vegetables. The citrus-herb marinade lifts the chicken’s flavor while the crisp veggies add delightful texture and color.

NUTRITION

345kcal
Protein
38.3g
Fat
10.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

2 tbsp Fresh Herbs

PREPARATION

  • 1

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a zip-top bag or shallow dish and pour the marinade over it. Let it marinate in the refrigerator for at least 30 minutes.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken for about 5-6 minutes per side until fully cooked and golden on the outside.

  • 4

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork once done.

  • 5

    In a large bowl, combine baby spinach, halved cherry tomatoes, and sliced cucumber.

  • 6

    Slice the grilled chicken and arrange it over a bed of quinoa and fresh vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired, and serve warm.