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 this vibrant bowl featuring succulent herb-roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. A drizzle of olive oil elevates the dish with a subtle richness, making it a well-balanced, nourishing meal perfect for any time of day.

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NUTRITION

407kcal
Protein
42.4g
Fat
11.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Mixed Bell Peppers

1 medium Zucchini

1 small slice Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    In a pan over medium heat, add a teaspoon of olive oil and lightly sauté the vegetables for about 5-7 minutes to soften them while retaining their crunch.

  • 6

    Prepare your bowl by placing the cooked quinoa as the base.

  • 7

    Slice the roasted chicken and arrange it on top of the quinoa along with the sautéed vegetables.

  • 8

    Drizzle a tiny bit more olive oil if desired, adjust salt and pepper, and garnish with extra fresh herbs before serving.

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 this vibrant bowl featuring succulent herb-roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. A drizzle of olive oil elevates the dish with a subtle richness, making it a well-balanced, nourishing meal perfect for any time of day.

NUTRITION

407kcal
Protein
42.4g
Fat
11.4g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 medium Mixed Bell Peppers

1 medium Zucchini

1 small slice Red Onion

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and finely chopped fresh herbs.

  • 3

    Place the chicken on a baking sheet and roast for 20-25 minutes or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, chop the mixed bell peppers, zucchini, and red onion into bite-sized pieces.

  • 5

    In a pan over medium heat, add a teaspoon of olive oil and lightly sauté the vegetables for about 5-7 minutes to soften them while retaining their crunch.

  • 6

    Prepare your bowl by placing the cooked quinoa as the base.

  • 7

    Slice the roasted chicken and arrange it on top of the quinoa along with the sautéed vegetables.

  • 8

    Drizzle a tiny bit more olive oil if desired, adjust salt and pepper, and garnish with extra fresh herbs before serving.