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

Enjoy a vibrant bowl featuring herb-marinated grilled chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This dish offers a satisfying balance of lean protein and wholesome grains, accented with bright notes of cherry tomatoes, cucumber, bell pepper, and baby spinach tossed in a light olive oil dressing.

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NUTRITION

366kcal
Protein
37.8g
Fat
10.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/2 cup sliced Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

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PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the herb marinade over it. Marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions.

  • 5

    In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, and baby spinach.

  • 6

    Slice the grilled chicken and place it on top of the quinoa and vegetable mixture.

  • 7

    Drizzle any remaining marinade or an extra dash of lemon juice over the bowl for added flavor, 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

Enjoy a vibrant bowl featuring herb-marinated grilled chicken paired with fluffy quinoa and a medley of fresh, crisp vegetables. This dish offers a satisfying balance of lean protein and wholesome grains, accented with bright notes of cherry tomatoes, cucumber, bell pepper, and baby spinach tossed in a light olive oil dressing.

NUTRITION

366kcal
Protein
37.8g
Fat
10.4g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/2 cup sliced Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 tbsp Lemon Juice

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, and chopped fresh herbs to create the marinade.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the herb marinade over it. Marinate for at least 30 minutes in the refrigerator.

  • 3

    Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until fully cooked and no longer pink in the center.

  • 4

    While the chicken is grilling, prepare the quinoa according to package instructions.

  • 5

    In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, and baby spinach.

  • 6

    Slice the grilled chicken and place it on top of the quinoa and vegetable mixture.

  • 7

    Drizzle any remaining marinade or an extra dash of lemon juice over the bowl for added flavor, and serve immediately.