Fresh Herb-Roasted Chicken and Vegetable Bowl

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

Fresh Herb-Roasted Chicken and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Vegetable Bowl

Savor the bright flavors of herb-roasted chicken nestled on a bed of tender quinoa and vibrant, fresh vegetables. Fragrant rosemary and thyme elevate this wholesome bowl, making it a perfect, nutrient-packed meal ideal for any time of day.

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NUTRITION

401kcal
Protein
43.0g
Fat
11.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, chopped fresh rosemary and thyme, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the broccoli, halved cherry tomatoes, and sliced red bell pepper with olive oil and a pinch of salt.

  • 5

    Arrange the vegetables around the chicken on the same baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, then layering the roasted chicken and vegetables on top.

  • 9

    Drizzle a little extra lemon juice over the bowl and garnish with additional fresh herbs if desired.

Fresh Herb-Roasted Chicken and Vegetable Bowl

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

Fresh Herb-Roasted Chicken and Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Vegetable Bowl

Savor the bright flavors of herb-roasted chicken nestled on a bed of tender quinoa and vibrant, fresh vegetables. Fragrant rosemary and thyme elevate this wholesome bowl, making it a perfect, nutrient-packed meal ideal for any time of day.

NUTRITION

401kcal
Protein
43.0g
Fat
11.1g
Carbs
33.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 cup Cherry Tomatoes

1/2 cup Red Bell Pepper

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the 4 oz chicken breast with salt, pepper, chopped fresh rosemary and thyme, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking sheet lined with parchment paper.

  • 4

    In a bowl, toss the broccoli, halved cherry tomatoes, and sliced red bell pepper with olive oil and a pinch of salt.

  • 5

    Arrange the vegetables around the chicken on the same baking sheet.

  • 6

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 7

    While the chicken and vegetables are roasting, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, then layering the roasted chicken and vegetables on top.

  • 9

    Drizzle a little extra lemon juice over the bowl and garnish with additional fresh herbs if desired.