Herb-Marinated 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.

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl packed with herb-marinated chicken, fluffy quinoa, and a medley of crisp fresh vegetables. This dish bursts with a zesty, herbaceous flavor and a delightful mix of textures that's both nourishing and satisfying.

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NUTRITION

376kcal
Protein
41.2g
Fat
10.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1 cup chopped Cucumber

1 cup Baby Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 5

    In a bowl, combine cherry tomatoes, chopped cucumber, and baby spinach. Drizzle a little extra olive oil and lemon juice if desired, and toss lightly.

  • 6

    Assemble the bowl by placing the quinoa at the base, topping it with sliced grilled chicken and the fresh vegetable mix. Enjoy warm or at room temperature.

Herb-Marinated 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.

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Enjoy a vibrant bowl packed with herb-marinated chicken, fluffy quinoa, and a medley of crisp fresh vegetables. This dish bursts with a zesty, herbaceous flavor and a delightful mix of textures that's both nourishing and satisfying.

NUTRITION

376kcal
Protein
41.2g
Fat
10.8g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1 cup chopped Cucumber

1 cup Baby Spinach

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper to create the marinade.

  • 2

    Place the chicken breast in a shallow dish and pour the marinade over it. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator.

  • 3

    Preheat a grill pan or skillet over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F. Allow it to rest for a few minutes before slicing.

  • 4

    While the chicken is cooking, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork.

  • 5

    In a bowl, combine cherry tomatoes, chopped cucumber, and baby spinach. Drizzle a little extra olive oil and lemon juice if desired, and toss lightly.

  • 6

    Assemble the bowl by placing the quinoa at the base, topping it with sliced grilled chicken and the fresh vegetable mix. Enjoy warm or at room temperature.