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 rustic charm of this Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables. Tender, herb-infused chicken is paired with fluffy quinoa and a colorful medley of fresh, crisp vegetables. A light drizzle of olive oil and a squeeze of lemon elevate the dish, offering vibrant flavors and a nourishing meal perfect for any time of day.

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NUTRITION

383kcal
Protein
41.2g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle with half of the olive oil. Roast for about 20-25 minutes or until cooked through.

  • 4

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

  • 5

    Sauté or lightly steam the mixed vegetables using the remaining olive oil until tender but still crisp.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa, vegetables, and sliced chicken. Drizzle with fresh lemon juice and garnish with additional herbs if desired.

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 rustic charm of this Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables. Tender, herb-infused chicken is paired with fluffy quinoa and a colorful medley of fresh, crisp vegetables. A light drizzle of olive oil and a squeeze of lemon elevate the dish, offering vibrant flavors and a nourishing meal perfect for any time of day.

NUTRITION

383kcal
Protein
41.2g
Fat
10.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast Fillet

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with a pinch of salt, pepper, and the fresh herbs.

  • 3

    Place the chicken on a baking sheet and drizzle with half of the olive oil. Roast for about 20-25 minutes or until cooked through.

  • 4

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

  • 5

    Sauté or lightly steam the mixed vegetables using the remaining olive oil until tender but still crisp.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa, vegetables, and sliced chicken. Drizzle with fresh lemon juice and garnish with additional herbs if desired.