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 vibrant bowl featuring tender herb-roasted chicken paired with nutty quinoa and a medley of fresh vegetables. This balanced meal is brightened with a hint of lemon and fragrant herbs, offering a deliciously light yet satisfying experience perfect for any time of day.

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NUTRITION

367kcal
Protein
32.8g
Fat
14.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1 cup Baby Spinach

1/4 Avocado

1 tbsp Mixed Herbs

1 tbsp Lemon Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with mixed herbs, a splash of olive oil, lemon juice, salt, and pepper.

  • 3

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

  • 4

    While the chicken is cooking, prepare the quinoa as per package instructions if not pre-cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and baby spinach.

  • 6

    Once the chicken is done, slice it into strips and add on top of the quinoa and veggie mix.

  • 7

    Gently fold in the avocado pieces and drizzle with any remaining lemon juice or olive oil if desired.

  • 8

    Serve warm and enjoy your balanced, herb-infused bowl.

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 vibrant bowl featuring tender herb-roasted chicken paired with nutty quinoa and a medley of fresh vegetables. This balanced meal is brightened with a hint of lemon and fragrant herbs, offering a deliciously light yet satisfying experience perfect for any time of day.

NUTRITION

367kcal
Protein
32.8g
Fat
14.6g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1 cup Baby Spinach

1/4 Avocado

1 tbsp Mixed Herbs

1 tbsp Lemon Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with mixed herbs, a splash of olive oil, lemon juice, salt, and pepper.

  • 3

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

  • 4

    While the chicken is cooking, prepare the quinoa as per package instructions if not pre-cooked.

  • 5

    In a bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and baby spinach.

  • 6

    Once the chicken is done, slice it into strips and add on top of the quinoa and veggie mix.

  • 7

    Gently fold in the avocado pieces and drizzle with any remaining lemon juice or olive oil if desired.

  • 8

    Serve warm and enjoy your balanced, herb-infused bowl.