Sheet Pan Greek Chicken Bowl with Quinoa

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

Sheet Pan Greek Chicken Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken Bowl with Quinoa

Savor this vibrant and wholesome Greek-inspired bowl featuring juicy sheet pan-cooked chicken, fluffy quinoa, and a medley of crisp vegetables topped with tangy feta and briny Kalamata olives. A drizzle of olive oil and a squeeze of lemon tie it all together in a colorful, nutrient-packed meal perfect for any time of day.

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NUTRITION

461kcal
Protein
44.5g
Fat
19.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

4 Kalamata Olives

1 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with olive oil, lemon juice, dried oregano, salt, and pepper.

  • 3

    Spread the chicken evenly on a sheet pan. Roast for about 15-18 minutes, until the chicken is cooked through and slightly golden.

  • 4

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

  • 5

    Chop the cherry tomatoes and cucumber. Slice the Kalamata olives if desired.

  • 6

    Once the chicken is done, assemble your bowl by layering quinoa as a base, topping it with the roasted chicken, cherry tomatoes, cucumber, olives, and crumbled feta cheese.

  • 7

    Drizzle a little extra olive oil and a squeeze more lemon juice if desired. Serve warm and enjoy your fresh, balanced Greek bowl.

Sheet Pan Greek Chicken Bowl with Quinoa

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

Sheet Pan Greek Chicken Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Sheet Pan Greek Chicken Bowl with Quinoa

Savor this vibrant and wholesome Greek-inspired bowl featuring juicy sheet pan-cooked chicken, fluffy quinoa, and a medley of crisp vegetables topped with tangy feta and briny Kalamata olives. A drizzle of olive oil and a squeeze of lemon tie it all together in a colorful, nutrient-packed meal perfect for any time of day.

NUTRITION

461kcal
Protein
44.5g
Fat
19.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

4 Kalamata Olives

1 oz Feta Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Oregano

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with olive oil, lemon juice, dried oregano, salt, and pepper.

  • 3

    Spread the chicken evenly on a sheet pan. Roast for about 15-18 minutes, until the chicken is cooked through and slightly golden.

  • 4

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

  • 5

    Chop the cherry tomatoes and cucumber. Slice the Kalamata olives if desired.

  • 6

    Once the chicken is done, assemble your bowl by layering quinoa as a base, topping it with the roasted chicken, cherry tomatoes, cucumber, olives, and crumbled feta cheese.

  • 7

    Drizzle a little extra olive oil and a squeeze more lemon juice if desired. Serve warm and enjoy your fresh, balanced Greek bowl.