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 nourishing bowl featuring herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This balanced dish brings together tender, juicy chicken infused with aromatic herbs, nutty quinoa, and crisp vegetables, all lightly finished with a lemon-olive oil dressing for a refreshing finish.

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NUTRITION

384kcal
Protein
41.2g
Fat
11.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/2 cup Cooked Quinoa

1 cup Fresh Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices (thyme, rosemary, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with a mix of thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    Chop and prepare your fresh mixed vegetables. You can use a mix of your favorite crisp veggies.

  • 6

    In a bowl, combine the cooked quinoa, chopped vegetables, and sliced roasted chicken.

  • 7

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 8

    Serve immediately for a warm and nutritious 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 a nourishing bowl featuring herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This balanced dish brings together tender, juicy chicken infused with aromatic herbs, nutty quinoa, and crisp vegetables, all lightly finished with a lemon-olive oil dressing for a refreshing finish.

NUTRITION

384kcal
Protein
41.2g
Fat
11.2g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/2 cup Cooked Quinoa

1 cup Fresh Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

Herbs & Spices (thyme, rosemary, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and season generously with a mix of thyme, rosemary, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken roasts, rinse the quinoa and cook it according to package instructions until fluffy.

  • 5

    Chop and prepare your fresh mixed vegetables. You can use a mix of your favorite crisp veggies.

  • 6

    In a bowl, combine the cooked quinoa, chopped vegetables, and sliced roasted chicken.

  • 7

    Drizzle with olive oil and lemon juice, then toss gently to combine.

  • 8

    Serve immediately for a warm and nutritious meal.