Name: Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 cup Cherry Tomatoes; 1/2 cup Cucumber; 1 cup Baby Spinach; 1/2 medium Red Bell Pepper; 1 tsp Olive Oil; 1 tsp Mixed Herbs; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl filled with succulent herb-roasted chicken, fluffy quinoa, and a colorful assortment of fresh vegetables. The tender chicken is seasoned with aromatic herbs, perfectly complementing the nutty quinoa and crisp vegetables for a balanced, satisfying meal.

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NUTRITION

Protein

50.8g

Fat

12.1g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 cup Baby Spinach

1/2 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Mixed Herbs

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Season the chicken breast with salt, pepper, and mixed herbs.
3
Drizzle a little olive oil over the chicken and roast it in the oven for 20-25 minutes until fully cooked.
4
While the chicken is roasting, cook the quinoa according to package instructions if not already prepared.
5
Prepare the vegetables by halving the cherry tomatoes, slicing the cucumber, and chopping the red bell pepper.
6
In a bowl, combine the spinach, cherry tomatoes, cucumber, and red bell pepper.
7
Slice the roasted chicken and arrange it over a bed of quinoa in a serving bowl.
8
Top with the fresh vegetable mix and drizzle with a teaspoon of olive oil if desired for extra flavor.
9
Season with additional salt and pepper to taste and serve immediately.