Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

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

Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

Enjoy a vibrant Mediterranean bowl featuring juicy herb-roasted chicken, nutty quinoa and a medley of roasted vegetables. This dish bursts with color and flavor, combining simple, clean ingredients for a satisfying and balanced meal.

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NUTRITION

383kcal
Protein
40.8g
Fat
10.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (oregano, thyme, rosemary)

1 tbsp Lemon Juice

Salt and Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, fresh herbs, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with a teaspoon of extra virgin olive oil, salt, and pepper, then spread them on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 7

    Prepare the cooked quinoa according to package instructions if not already cooked.

  • 8

    Assemble the bowl by placing quinoa as the base, topping with sliced herb-roasted chicken and roasted vegetables.

  • 9

    Drizzle with additional lemon juice if desired, and serve warm.

Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

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

Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Protein-Packed Mediterranean Bowl with Herb-Roasted Chicken, Quinoa and Roasted Vegetables

Enjoy a vibrant Mediterranean bowl featuring juicy herb-roasted chicken, nutty quinoa and a medley of roasted vegetables. This dish bursts with color and flavor, combining simple, clean ingredients for a satisfying and balanced meal.

NUTRITION

383kcal
Protein
40.8g
Fat
10.3g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Herbs (oregano, thyme, rosemary)

1 tbsp Lemon Juice

Salt and Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, fresh herbs, and a drizzle of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken is roasting, chop the red bell pepper, zucchini, and red onion into bite-sized pieces.

  • 5

    Toss the vegetables with a teaspoon of extra virgin olive oil, salt, and pepper, then spread them on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes, or until tender and slightly caramelized.

  • 7

    Prepare the cooked quinoa according to package instructions if not already cooked.

  • 8

    Assemble the bowl by placing quinoa as the base, topping with sliced herb-roasted chicken and roasted vegetables.

  • 9

    Drizzle with additional lemon juice if desired, and serve warm.