Herb-Roasted Chicken and Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant and hearty bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a rainbow medley of vegetables. This dish is perfectly balanced with lean protein, fiber-rich veggies, and aromatic herbs for a nourishing meal that satisfies both your taste buds and fitness goals.

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NUTRITION

464kcal
Protein
38g
Fat
11.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup uncooked Quinoa

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken breast by patting it dry and seasoning generously with thyme, rosemary, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Rinse the quinoa and cook it according to package instructions, typically simmering in water for 15 minutes until fluffy.

  • 5

    Meanwhile, chop the broccoli, red bell pepper, and zucchini. Toss the vegetables with olive oil, salt, pepper, and a sprinkle of your favorite herbs.

  • 6

    Spread the vegetables on a separate baking sheet and roast them in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Once all components are cooked, slice the chicken breast into strips and assemble your bowl by layering quinoa, roasted vegetables, and chicken.

  • 8

    Finish with an extra drizzle of olive oil and a light sprinkle of fresh herbs, if desired, and serve warm.

Herb-Roasted Chicken and Vegetable Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant and hearty bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a rainbow medley of vegetables. This dish is perfectly balanced with lean protein, fiber-rich veggies, and aromatic herbs for a nourishing meal that satisfies both your taste buds and fitness goals.

NUTRITION

464kcal
Protein
38g
Fat
11.6g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/3 cup uncooked Quinoa

1 cup chopped Broccoli

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 tsp Olive Oil

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the chicken breast by patting it dry and seasoning generously with thyme, rosemary, garlic powder, salt, and pepper.

  • 3

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

  • 4

    Rinse the quinoa and cook it according to package instructions, typically simmering in water for 15 minutes until fluffy.

  • 5

    Meanwhile, chop the broccoli, red bell pepper, and zucchini. Toss the vegetables with olive oil, salt, pepper, and a sprinkle of your favorite herbs.

  • 6

    Spread the vegetables on a separate baking sheet and roast them in the oven for about 15 minutes until tender and slightly charred.

  • 7

    Once all components are cooked, slice the chicken breast into strips and assemble your bowl by layering quinoa, roasted vegetables, and chicken.

  • 8

    Finish with an extra drizzle of olive oil and a light sprinkle of fresh herbs, if desired, and serve warm.