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 nourishing bowl loaded with herb-roasted chicken, fluffy quinoa, and vibrant vegetables. This well-balanced dish is lightly seasoned with fresh herbs, offering a blend of textures and flavors that are both wholesome and delicious.

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NUTRITION

364kcal
Protein
38.1g
Fat
10.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until fully cooked. Once done, let it rest and slice into strips.

  • 4

    Meanwhile, prepare your vegetables: dice the red bell pepper, chop the zucchini, and dice the red onion.

  • 5

    In a skillet over medium heat, sauté the vegetables for 3-4 minutes until they are tender-crisp. Season lightly with salt and pepper.

  • 6

    Layer the cooked quinoa in a bowl, then top with the sautéed vegetables and roasted chicken slices.

  • 7

    Drizzle a touch more olive oil if desired and enjoy your balanced, herb-roasted chicken and vegetable quinoa bowl.

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 nourishing bowl loaded with herb-roasted chicken, fluffy quinoa, and vibrant vegetables. This well-balanced dish is lightly seasoned with fresh herbs, offering a blend of textures and flavors that are both wholesome and delicious.

NUTRITION

364kcal
Protein
38.1g
Fat
10.5g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup chopped Zucchini

1/4 cup diced Red Onion

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with olive oil, mixed fresh herbs, salt, and pepper.

  • 3

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes or until fully cooked. Once done, let it rest and slice into strips.

  • 4

    Meanwhile, prepare your vegetables: dice the red bell pepper, chop the zucchini, and dice the red onion.

  • 5

    In a skillet over medium heat, sauté the vegetables for 3-4 minutes until they are tender-crisp. Season lightly with salt and pepper.

  • 6

    Layer the cooked quinoa in a bowl, then top with the sautéed vegetables and roasted chicken slices.

  • 7

    Drizzle a touch more olive oil if desired and enjoy your balanced, herb-roasted chicken and vegetable quinoa bowl.