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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. The medley of colorful bell peppers, broccoli, and cherry tomatoes is lightly tossed in a touch of olive oil and herbs, creating a satisfying and nutrient-packed meal suitable for any time of day.

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NUTRITION

387kcal
Protein
41.7g
Fat
11.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

Herbs (rosemary, thyme) to taste

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle lightly with olive oil and season with salt, pepper, and your preferred herbs such as rosemary and thyme.

  • 3

    Roast the chicken for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions.

  • 5

    Chop the red bell pepper, broccoli, and halve the cherry tomatoes. Toss the vegetables in a bowl with a splash of olive oil, salt, and pepper.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Assemble the bowl by placing a bed of quinoa, adding the sliced chicken on top, and surrounding it with the fresh vegetables.

  • 8

    Drizzle any remaining olive oil and sprinkle additional herbs if desired. Serve warm and enjoy your nutrient-packed 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

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and an assortment of fresh vegetables. The medley of colorful bell peppers, broccoli, and cherry tomatoes is lightly tossed in a touch of olive oil and herbs, creating a satisfying and nutrient-packed meal suitable for any time of day.

NUTRITION

387kcal
Protein
41.7g
Fat
11.1g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup halved Cherry Tomatoes

1 tsp Olive Oil

Herbs (rosemary, thyme) to taste

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Place the chicken breast on a baking tray. Drizzle lightly with olive oil and season with salt, pepper, and your preferred herbs such as rosemary and thyme.

  • 3

    Roast the chicken for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions.

  • 5

    Chop the red bell pepper, broccoli, and halve the cherry tomatoes. Toss the vegetables in a bowl with a splash of olive oil, salt, and pepper.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Assemble the bowl by placing a bed of quinoa, adding the sliced chicken on top, and surrounding it with the fresh vegetables.

  • 8

    Drizzle any remaining olive oil and sprinkle additional herbs if desired. Serve warm and enjoy your nutrient-packed meal.