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 the vibrant flavors of herb-roasted chicken paired with a medley of roasted vegetables and fluffy quinoa. This wholesome bowl offers a delightful balance of lean protein, nutrient-packed veggies, and a light whole grain base, enhanced by aromatic herbs and a drizzle of olive oil for a satisfying finish.

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NUTRITION

413kcal
Protein
38.6g
Fat
11.3g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup steamed Broccoli

1/2 cup roasted Carrots

1/2 cup roasted Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, toss chopped carrots and zucchini with a light drizzle of olive oil, salt, pepper, and extra herbs. Spread them on another baking sheet and roast for about 15-20 minutes until tender.

  • 5

    Steam the broccoli until bright green and slightly tender, about 5-7 minutes.

  • 6

    Prepare the quinoa as per package instructions (if not already cooked), ensuring to use just enough water to get a light, fluffy texture.

  • 7

    Slice the roasted chicken and assemble in a bowl with cooked quinoa, roasted carrots and zucchini, and steamed broccoli.

  • 8

    Drizzle any remaining olive oil and a sprinkle of herbs over the bowl. Toss gently to mix all flavors.

  • 9

    Serve warm and enjoy your nutritious and flavorful 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 the vibrant flavors of herb-roasted chicken paired with a medley of roasted vegetables and fluffy quinoa. This wholesome bowl offers a delightful balance of lean protein, nutrient-packed veggies, and a light whole grain base, enhanced by aromatic herbs and a drizzle of olive oil for a satisfying finish.

NUTRITION

413kcal
Protein
38.6g
Fat
11.3g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup steamed Broccoli

1/2 cup roasted Carrots

1/2 cup roasted Zucchini

1 tsp Olive Oil

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season with salt, pepper, and mixed fresh herbs.

  • 3

    Place the chicken on a baking tray and roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken roasts, toss chopped carrots and zucchini with a light drizzle of olive oil, salt, pepper, and extra herbs. Spread them on another baking sheet and roast for about 15-20 minutes until tender.

  • 5

    Steam the broccoli until bright green and slightly tender, about 5-7 minutes.

  • 6

    Prepare the quinoa as per package instructions (if not already cooked), ensuring to use just enough water to get a light, fluffy texture.

  • 7

    Slice the roasted chicken and assemble in a bowl with cooked quinoa, roasted carrots and zucchini, and steamed broccoli.

  • 8

    Drizzle any remaining olive oil and a sprinkle of herbs over the bowl. Toss gently to mix all flavors.

  • 9

    Serve warm and enjoy your nutritious and flavorful bowl.