Herb-Roasted 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-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Savor a wholesome bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This balanced dish is perfect for a nutritious meal at any time of day, combining zesty herbs, the natural sweetness of roasted veggies, and a hint of olive oil for a delightful finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

385kcal
Protein
42.1g
Fat
10.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/2 cup cooked Quinoa

1/2 cup diced Mixed Bell Peppers

1/2 cup chopped Tomatoes

1/2 cup diced Cucumber

1 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Drizzle a little olive oil over it.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions or use pre-cooked quinoa. Fluff with a fork once cooked.

  • 5

    Chop the bell peppers, tomatoes, cucumber, and spinach. Combine them in a bowl to create a fresh vegetable mix.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    In a large bowl, layer the quinoa at the base, top with the roasted chicken slices and fresh vegetables.

  • 8

    Drizzle a teaspoon of olive oil over the bowl and add additional herbs, salt, and pepper if desired.

  • 9

    Serve immediately and enjoy your balanced, herb-infused meal.

Herb-Roasted 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-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Quinoa Bowl with Fresh Vegetables

Savor a wholesome bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a vibrant medley of fresh vegetables. This balanced dish is perfect for a nutritious meal at any time of day, combining zesty herbs, the natural sweetness of roasted veggies, and a hint of olive oil for a delightful finish.

NUTRITION

385kcal
Protein
42.1g
Fat
10.8g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast, roasted with herbs

1/2 cup cooked Quinoa

1/2 cup diced Mixed Bell Peppers

1/2 cup chopped Tomatoes

1/2 cup diced Cucumber

1 cup fresh Spinach

1 tsp Olive Oil

1 tbsp Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Drizzle a little olive oil over it.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until fully cooked and juices run clear.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions or use pre-cooked quinoa. Fluff with a fork once cooked.

  • 5

    Chop the bell peppers, tomatoes, cucumber, and spinach. Combine them in a bowl to create a fresh vegetable mix.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    In a large bowl, layer the quinoa at the base, top with the roasted chicken slices and fresh vegetables.

  • 8

    Drizzle a teaspoon of olive oil over the bowl and add additional herbs, salt, and pepper if desired.

  • 9

    Serve immediately and enjoy your balanced, herb-infused meal.