Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor a vibrant bowl featuring succulent herb-marinated chicken paired with fluffy quinoa, crisp fresh vegetables, and creamy avocado. This dish is brightened with a touch of lemon and olive oil, creating a well-balanced meal that is both nutritious and satisfying.

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NUTRITION

475kcal
Protein
34.3g
Fat
22.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Basil, Thyme)

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PREPARATION

  • 1

    In a shallow dish, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Add the chicken breast and let it marinate for at least 20 minutes in the refrigerator.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for 6-7 minutes per side or until fully cooked and juices run clear. Once cooked, let the chicken rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, raw spinach, halved cherry tomatoes, and sliced cucumber.

  • 5

    Slice the grilled chicken and add it to the bowl. Top with slices of avocado.

  • 6

    Drizzle a little extra lemon juice if desired, toss gently, and serve immediately.

Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor a vibrant bowl featuring succulent herb-marinated chicken paired with fluffy quinoa, crisp fresh vegetables, and creamy avocado. This dish is brightened with a touch of lemon and olive oil, creating a well-balanced meal that is both nutritious and satisfying.

NUTRITION

475kcal
Protein
34.3g
Fat
22.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes

1/4 medium Cucumber

1/2 medium Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Herbs (Basil, Thyme)

PREPARATION

  • 1

    In a shallow dish, combine olive oil, lemon juice, minced garlic, and chopped fresh herbs. Add the chicken breast and let it marinate for at least 20 minutes in the refrigerator.

  • 2

    Preheat a grill pan or skillet over medium-high heat. Grill the marinated chicken for 6-7 minutes per side or until fully cooked and juices run clear. Once cooked, let the chicken rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 4

    In a large bowl, combine the cooked quinoa, raw spinach, halved cherry tomatoes, and sliced cucumber.

  • 5

    Slice the grilled chicken and add it to the bowl. Top with slices of avocado.

  • 6

    Drizzle a little extra lemon juice if desired, toss gently, and serve immediately.