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 the lively flavors of tender herb-roasted chicken paired with fluffy quinoa and a colorful array of crisp, fresh vegetables. This bowl brings a delightful mix of textures and aromas to your plate, perfect for a satisfying meal any time of day.

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NUTRITION

369kcal
Protein
40.8g
Fat
10.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup cooked Quinoa

½ cup diced Bell Pepper

½ cup diced Cucumber

1 cup Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix olive oil, mixed fresh herbs, salt, and pepper. Brush the chicken breast with the herb mixture.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through and juices run clear.

  • 4

    While the chicken is roasting, cook quinoa according to package instructions, then fluff with a fork.

  • 5

    Dice the bell pepper and cucumber, and rinse the spinach thoroughly.

  • 6

    Slice the roasted chicken into bite-sized pieces once it has rested for a few minutes.

  • 7

    Assemble the bowl by layering the quinoa, fresh vegetables, and sliced chicken. Drizzle any remaining herb dressing if desired.

  • 8

    Serve immediately and enjoy your balanced, hearty 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

Savor the lively flavors of tender herb-roasted chicken paired with fluffy quinoa and a colorful array of crisp, fresh vegetables. This bowl brings a delightful mix of textures and aromas to your plate, perfect for a satisfying meal any time of day.

NUTRITION

369kcal
Protein
40.8g
Fat
10.8g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

½ cup cooked Quinoa

½ cup diced Bell Pepper

½ cup diced Cucumber

1 cup Spinach

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, mix olive oil, mixed fresh herbs, salt, and pepper. Brush the chicken breast with the herb mixture.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until cooked through and juices run clear.

  • 4

    While the chicken is roasting, cook quinoa according to package instructions, then fluff with a fork.

  • 5

    Dice the bell pepper and cucumber, and rinse the spinach thoroughly.

  • 6

    Slice the roasted chicken into bite-sized pieces once it has rested for a few minutes.

  • 7

    Assemble the bowl by layering the quinoa, fresh vegetables, and sliced chicken. Drizzle any remaining herb dressing if desired.

  • 8

    Serve immediately and enjoy your balanced, hearty meal.