Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

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

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

Savor this vibrant bowl featuring tender herb-roasted chicken, fluffy quinoa, and caramelized sweet potato cubes. Enhanced with aromatic rosemary and a drizzle of olive oil, every bite brings a harmonious balance of savory and subtly sweet flavors, making it a nutritious and satisfying meal.

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NUTRITION

429kcal
Protein
41g
Fat
10.7g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Roasted)

1/2 cup Cooked Quinoa

1 cup Roasted Sweet Potato Cubes

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Drizzle a small amount of olive oil over the chicken to help with roasting.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for about 20-25 minutes, or until cooked through. Remove from the oven and let it rest.

  • 4

    While the chicken is cooking, peel and cube the sweet potato. Toss the cubes in a drizzle of olive oil, salt, pepper, and a little rosemary. Spread them evenly on a separate baking tray.

  • 5

    Roast the sweet potato cubes in the same oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions until it is fluffy and fully cooked.

  • 7

    Slice the rested chicken breast and assemble the bowl by layering the cooked quinoa, roasted sweet potato cubes, and sliced chicken. Drizzle any remaining juices over the top and garnish with extra rosemary if desired.

  • 8

    Serve warm and enjoy a balanced meal full of flavor and nutrition.

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

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

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Roasted Sweet Potatoes

Savor this vibrant bowl featuring tender herb-roasted chicken, fluffy quinoa, and caramelized sweet potato cubes. Enhanced with aromatic rosemary and a drizzle of olive oil, every bite brings a harmonious balance of savory and subtly sweet flavors, making it a nutritious and satisfying meal.

NUTRITION

429kcal
Protein
41g
Fat
10.7g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (Roasted)

1/2 cup Cooked Quinoa

1 cup Roasted Sweet Potato Cubes

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Drizzle a small amount of olive oil over the chicken to help with roasting.

  • 3

    Place the chicken breast on a baking tray and roast in the oven for about 20-25 minutes, or until cooked through. Remove from the oven and let it rest.

  • 4

    While the chicken is cooking, peel and cube the sweet potato. Toss the cubes in a drizzle of olive oil, salt, pepper, and a little rosemary. Spread them evenly on a separate baking tray.

  • 5

    Roast the sweet potato cubes in the same oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    Prepare the quinoa as per package instructions until it is fluffy and fully cooked.

  • 7

    Slice the rested chicken breast and assemble the bowl by layering the cooked quinoa, roasted sweet potato cubes, and sliced chicken. Drizzle any remaining juices over the top and garnish with extra rosemary if desired.

  • 8

    Serve warm and enjoy a balanced meal full of flavor and nutrition.