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 light yet satisfying bowl featuring herb-roasted chicken paired with fluffy quinoa, crisp mixed vegetables, and a touch of chickpeas. Enhanced with aromatic rosemary, thyme, and a squeeze of fresh lemon, this dish offers a harmonious blend of textures and flavors perfect for a nourishing meal.

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NUTRITION

423kcal
Protein
43.2g
Fat
10.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1/4 cup Chickpeas

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, fresh lemon juice, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 3

    Coat the chicken breast with the herb mixture and place it on a baking sheet.

  • 4

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

  • 5

    While the chicken roasts, prepare the quinoa according to package instructions and lightly steam or sauté the mixed vegetables until tender-crisp.

  • 6

    Warm the chickpeas in a small pan or microwave until heated through.

  • 7

    Slice the roasted chicken and assemble in a bowl with cooked quinoa, vegetables, and chickpeas.

  • 8

    Drizzle with any remaining herb dressing for an extra burst of flavor and serve immediately.

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 light yet satisfying bowl featuring herb-roasted chicken paired with fluffy quinoa, crisp mixed vegetables, and a touch of chickpeas. Enhanced with aromatic rosemary, thyme, and a squeeze of fresh lemon, this dish offers a harmonious blend of textures and flavors perfect for a nourishing meal.

NUTRITION

423kcal
Protein
43.2g
Fat
10.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1/4 cup Chickpeas

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine olive oil, fresh lemon juice, chopped rosemary, and thyme. Season with a pinch of salt and pepper.

  • 3

    Coat the chicken breast with the herb mixture and place it on a baking sheet.

  • 4

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

  • 5

    While the chicken roasts, prepare the quinoa according to package instructions and lightly steam or sauté the mixed vegetables until tender-crisp.

  • 6

    Warm the chickpeas in a small pan or microwave until heated through.

  • 7

    Slice the roasted chicken and assemble in a bowl with cooked quinoa, vegetables, and chickpeas.

  • 8

    Drizzle with any remaining herb dressing for an extra burst of flavor and serve immediately.