Herb-Roasted Chicken with Mediterranean Quinoa Bowl

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

Herb-Roasted Chicken with Mediterranean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Quinoa Bowl

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa, fresh Mediterranean vegetables, and a tangy feta sprinkle. This dish is bright, balanced, and perfect for a satisfying meal any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
49.1g
Fat
18.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast (142g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Diced Cucumber (52g)

1/4 cup Diced Red Bell Pepper (38g)

1/4 cup Thinly Sliced Red Onion (40g)

4 tbsp Chopped Kalamata Olives (40g)

1 oz Crumbled Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with mixed dried herbs, a drizzle of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the chicken roasts, prepare the quinoa bowl. In a mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, red bell pepper, and red onion.

  • 4

    Add the chopped Kalamata olives and gently toss the vegetables with a small drizzle of olive oil, if desired.

  • 5

    Once the chicken is done, slice it into strips and arrange on top of the quinoa and vegetable mixture.

  • 6

    Sprinkle crumbled feta cheese over the bowl, then serve immediately, enjoying the balance of herb-infused chicken with fresh Mediterranean flavors.

Herb-Roasted Chicken with Mediterranean Quinoa Bowl

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

Herb-Roasted Chicken with Mediterranean Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Mediterranean Quinoa Bowl

Enjoy a vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa, fresh Mediterranean vegetables, and a tangy feta sprinkle. This dish is bright, balanced, and perfect for a satisfying meal any time of the day.

NUTRITION

487kcal
Protein
49.1g
Fat
18.3g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Skinless Chicken Breast (142g)

1/2 cup Cooked Quinoa (93g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Diced Cucumber (52g)

1/4 cup Diced Red Bell Pepper (38g)

1/4 cup Thinly Sliced Red Onion (40g)

4 tbsp Chopped Kalamata Olives (40g)

1 oz Crumbled Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

1 tsp Mixed Dried Herbs

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with mixed dried herbs, a drizzle of olive oil, salt, and pepper.

  • 2

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

  • 3

    While the chicken roasts, prepare the quinoa bowl. In a mixing bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, red bell pepper, and red onion.

  • 4

    Add the chopped Kalamata olives and gently toss the vegetables with a small drizzle of olive oil, if desired.

  • 5

    Once the chicken is done, slice it into strips and arrange on top of the quinoa and vegetable mixture.

  • 6

    Sprinkle crumbled feta cheese over the bowl, then serve immediately, enjoying the balance of herb-infused chicken with fresh Mediterranean flavors.