Herb-Roasted Chicken and Vegetable Quinoa Bowl

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

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant medley of herb-roasted chicken paired with a colorful mix of seasonal vegetables and fluffy quinoa. This bowl is lightly dressed with extra virgin olive oil and a touch of lemon to elevate the natural flavors while keeping the dish perfectly balanced for a wholesome meal.

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NUTRITION

399kcal
Protein
35.4g
Fat
11.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Herbs

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chicken breast with mixed herbs, minced garlic, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper as desired.

  • 3

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

  • 4

    While the chicken roasts, prepare the vegetables by slicing bell pepper, zucchini, and red onion. Toss them lightly with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 5

    Sauté the vegetables in a skillet over medium heat for about 5-7 minutes until they are tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a microwave or on the stovetop.

  • 7

    Assemble the bowl by layering the quinoa, roasted chicken (sliced if desired), and sautéed vegetables.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve immediately.

Herb-Roasted Chicken and Vegetable Quinoa Bowl

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

Herb-Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant medley of herb-roasted chicken paired with a colorful mix of seasonal vegetables and fluffy quinoa. This bowl is lightly dressed with extra virgin olive oil and a touch of lemon to elevate the natural flavors while keeping the dish perfectly balanced for a wholesome meal.

NUTRITION

399kcal
Protein
35.4g
Fat
11.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Mixed Herbs

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chicken breast with mixed herbs, minced garlic, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper as desired.

  • 3

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

  • 4

    While the chicken roasts, prepare the vegetables by slicing bell pepper, zucchini, and red onion. Toss them lightly with a pinch of salt, pepper, and a small drizzle of olive oil.

  • 5

    Sauté the vegetables in a skillet over medium heat for about 5-7 minutes until they are tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a microwave or on the stovetop.

  • 7

    Assemble the bowl by layering the quinoa, roasted chicken (sliced if desired), and sautéed vegetables.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve immediately.