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 of herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish brings together the aromatic flavors of rosemary and thyme with lean protein and nutrient-packed veggies for a satisfying and well-balanced meal.

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NUTRITION

343kcal
Protein
32.7g
Fat
8.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, fresh rosemary, and thyme.

  • 3

    Place the chicken on a baking sheet and drizzle with a little olive oil.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Chop the bell pepper, cucumber, and halved cherry tomatoes.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    In a bowl, combine the quinoa, fresh vegetables, and sliced chicken. Drizzle with the remaining olive oil and toss gently.

  • 9

    Serve warm 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 of herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish brings together the aromatic flavors of rosemary and thyme with lean protein and nutrient-packed veggies for a satisfying and well-balanced meal.

NUTRITION

343kcal
Protein
32.7g
Fat
8.4g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Bell Pepper

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 teaspoon Fresh Rosemary

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, black pepper, fresh rosemary, and thyme.

  • 3

    Place the chicken on a baking sheet and drizzle with a little olive oil.

  • 4

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Chop the bell pepper, cucumber, and halved cherry tomatoes.

  • 7

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 8

    In a bowl, combine the quinoa, fresh vegetables, and sliced chicken. Drizzle with the remaining olive oil and toss gently.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed meal.