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-infused roasted chicken partnered with a fluffy bed of quinoa and fresh, crisp vegetables. This dish delivers bright flavors and satisfying textures, perfect for a balanced meal any time of day.

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NUTRITION

374kcal
Protein
42.3g
Fat
10.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup raw Broccoli (to be roasted)

1 cup raw Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, and the fresh herbs (rosemary and thyme). Drizzle 1 tsp of olive oil over the chicken to keep it moist during roasting.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until fully cooked and lightly golden on the edges.

  • 4

    Meanwhile, cook the quinoa according to package instructions. Typically, use a 2:1 water to quinoa ratio; bring to a boil, then simmer for about 15 minutes until water is absorbed.

  • 5

    Toss the broccoli lightly with a pinch of salt and a few drops of olive oil, then roast in the oven during the last 10 minutes of the chicken’s cooking time, or steam if you prefer a softer texture.

  • 6

    In a bowl, combine the cooked quinoa, roasted broccoli, and a fresh cup of raw spinach.

  • 7

    Slice the roasted chicken and arrange on top of the quinoa bowl. Drizzle with any remaining juices from the chicken for added flavor.

  • 8

    Serve immediately and enjoy your balanced, 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-infused roasted chicken partnered with a fluffy bed of quinoa and fresh, crisp vegetables. This dish delivers bright flavors and satisfying textures, perfect for a balanced meal any time of day.

NUTRITION

374kcal
Protein
42.3g
Fat
10.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup raw Broccoli (to be roasted)

1 cup raw Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary and Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, and the fresh herbs (rosemary and thyme). Drizzle 1 tsp of olive oil over the chicken to keep it moist during roasting.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until fully cooked and lightly golden on the edges.

  • 4

    Meanwhile, cook the quinoa according to package instructions. Typically, use a 2:1 water to quinoa ratio; bring to a boil, then simmer for about 15 minutes until water is absorbed.

  • 5

    Toss the broccoli lightly with a pinch of salt and a few drops of olive oil, then roast in the oven during the last 10 minutes of the chicken’s cooking time, or steam if you prefer a softer texture.

  • 6

    In a bowl, combine the cooked quinoa, roasted broccoli, and a fresh cup of raw spinach.

  • 7

    Slice the roasted chicken and arrange on top of the quinoa bowl. Drizzle with any remaining juices from the chicken for added flavor.

  • 8

    Serve immediately and enjoy your balanced, nutrient-packed meal!