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

Enjoy a vibrant bowl combining tender herb-roasted chicken with nutty quinoa and a medley of fresh vegetables. The dish offers a delightful balance of savory herbs and crisp, refreshing produce, bringing a burst of flavor and color to your plate while keeping the meal light yet satisfying.

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NUTRITION

354kcal
Protein
36.1g
Fat
10.2g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Herb-Roasted Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Rub the chicken breast with a mix of fresh herbs, salt, and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked. Once done, let it rest and then slice into strips or bite-sized pieces.

  • 3

    While the chicken is roasting, cook the quinoa according to package instructions if not pre-cooked.

  • 4

    In a large bowl, combine the chopped red bell pepper, zucchini, and fresh spinach.

  • 5

    Add the cooked quinoa and roasted chicken pieces to the vegetable mix.

  • 6

    Drizzle with extra virgin olive oil and fresh lemon juice, and toss gently to combine all flavors.

  • 7

    Season with additional salt and pepper to taste, then serve immediately.

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

Enjoy a vibrant bowl combining tender herb-roasted chicken with nutty quinoa and a medley of fresh vegetables. The dish offers a delightful balance of savory herbs and crisp, refreshing produce, bringing a burst of flavor and color to your plate while keeping the meal light yet satisfying.

NUTRITION

354kcal
Protein
36.1g
Fat
10.2g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Herb-Roasted Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Zucchini

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 tablespoon Mixed Fresh Herbs

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Rub the chicken breast with a mix of fresh herbs, salt, and pepper.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked. Once done, let it rest and then slice into strips or bite-sized pieces.

  • 3

    While the chicken is roasting, cook the quinoa according to package instructions if not pre-cooked.

  • 4

    In a large bowl, combine the chopped red bell pepper, zucchini, and fresh spinach.

  • 5

    Add the cooked quinoa and roasted chicken pieces to the vegetable mix.

  • 6

    Drizzle with extra virgin olive oil and fresh lemon juice, and toss gently to combine all flavors.

  • 7

    Season with additional salt and pepper to taste, then serve immediately.