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 wholesome bowl featuring succulent herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This dish is beautifully balanced with bright, crisp cucumbers, juicy cherry tomatoes, and tender mixed greens, all lightly tossed with a hint of olive oil and zesty herbs for a satisfying and nourishing meal.

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NUTRITION

366kcal
Protein
40.5g
Fat
10.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 cup Mixed Greens

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare quinoa according to package instructions and allow it to cool slightly.

  • 5

    Chop the cucumber, halve the cherry tomatoes, and toss with mixed greens in a bowl.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa at the base, followed by the roasted chicken and fresh vegetables.

  • 8

    Drizzle the olive oil over the top and gently toss to combine.

  • 9

    Serve immediately and enjoy a balanced, flavorful 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 wholesome bowl featuring succulent herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This dish is beautifully balanced with bright, crisp cucumbers, juicy cherry tomatoes, and tender mixed greens, all lightly tossed with a hint of olive oil and zesty herbs for a satisfying and nourishing meal.

NUTRITION

366kcal
Protein
40.5g
Fat
10.5g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Sliced Cucumber

1/2 cup Cherry Tomatoes

1 cup Mixed Greens

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs (such as rosemary, thyme, and oregano), salt, and pepper.

  • 3

    Place the chicken breast on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare quinoa according to package instructions and allow it to cool slightly.

  • 5

    Chop the cucumber, halve the cherry tomatoes, and toss with mixed greens in a bowl.

  • 6

    Slice the roasted chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa at the base, followed by the roasted chicken and fresh vegetables.

  • 8

    Drizzle the olive oil over the top and gently toss to combine.

  • 9

    Serve immediately and enjoy a balanced, flavorful meal.