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

Savor the harmonious blend of herb-infused roasted chicken with fluffy quinoa and crisp fresh vegetables, all lightly drizzled with lemon-olive oil dressing. This bowl is not only nutritionally balanced, but also bursting with flavors that make every bite delightful.

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NUTRITION

358kcal
Protein
33.3g
Fat
11g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with dried rosemary, a pinch of salt, and black pepper.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes until cooked through. Let it rest for a few minutes, then slice it.

  • 4

    While the chicken is roasting, dice the red bell pepper and zucchini.

  • 5

    If not already prepared, cook the quinoa according to package instructions.

  • 6

    In a bowl, combine the cooked quinoa, diced vegetables, and sliced chicken breast.

  • 7

    Drizzle olive oil and lemon juice over the bowl and gently toss to combine all flavors.

  • 8

    Serve warm and enjoy your nutrient-rich herb-roasted chicken and quinoa bowl.

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

Savor the harmonious blend of herb-infused roasted chicken with fluffy quinoa and crisp fresh vegetables, all lightly drizzled with lemon-olive oil dressing. This bowl is not only nutritionally balanced, but also bursting with flavors that make every bite delightful.

NUTRITION

358kcal
Protein
33.3g
Fat
11g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Dried Rosemary

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with dried rosemary, a pinch of salt, and black pepper.

  • 3

    Place the chicken on a baking sheet and roast in the preheated oven for 20-25 minutes until cooked through. Let it rest for a few minutes, then slice it.

  • 4

    While the chicken is roasting, dice the red bell pepper and zucchini.

  • 5

    If not already prepared, cook the quinoa according to package instructions.

  • 6

    In a bowl, combine the cooked quinoa, diced vegetables, and sliced chicken breast.

  • 7

    Drizzle olive oil and lemon juice over the bowl and gently toss to combine all flavors.

  • 8

    Serve warm and enjoy your nutrient-rich herb-roasted chicken and quinoa bowl.