Herb-Roasted Chicken with Lemon Quinoa Bowl

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

Herb-Roasted Chicken with Lemon Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Quinoa Bowl

Savor a vibrant bowl featuring tender herb-roasted chicken paired with fluffy lemon-infused quinoa and fresh baby spinach. This dish awakens your palate with a harmonious blend of zesty lemon, aromatic rosemary, and thyme, creating a balanced, nourishing meal that's as delightful to eat as it is to look at.

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NUTRITION

366kcal
Protein
40.4g
Fat
10.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 cup Baby Spinach

Juice and Zest of 1 Lemon

1 Garlic Clove

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice and zest, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it evenly with the herb-lemon mixture.

  • 4

    Roast the chicken in the preheated oven for 20-25 minutes or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, reheat or prepare the cooked quinoa if needed.

  • 6

    In a serving bowl, layer the baby spinach as a base, then top with quinoa.

  • 7

    Once the chicken is done, slice it and arrange over the quinoa and spinach.

  • 8

    Drizzle any remaining herb dressing over the dish and serve immediately.

Herb-Roasted Chicken with Lemon Quinoa Bowl

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

Herb-Roasted Chicken with Lemon Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Lemon Quinoa Bowl

Savor a vibrant bowl featuring tender herb-roasted chicken paired with fluffy lemon-infused quinoa and fresh baby spinach. This dish awakens your palate with a harmonious blend of zesty lemon, aromatic rosemary, and thyme, creating a balanced, nourishing meal that's as delightful to eat as it is to look at.

NUTRITION

366kcal
Protein
40.4g
Fat
10.6g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 cup Baby Spinach

Juice and Zest of 1 Lemon

1 Garlic Clove

1 tsp Dried Rosemary

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix olive oil, lemon juice and zest, minced garlic, dried rosemary, dried thyme, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and coat it evenly with the herb-lemon mixture.

  • 4

    Roast the chicken in the preheated oven for 20-25 minutes or until fully cooked and the internal temperature reaches 165°F (74°C).

  • 5

    While the chicken is roasting, reheat or prepare the cooked quinoa if needed.

  • 6

    In a serving bowl, layer the baby spinach as a base, then top with quinoa.

  • 7

    Once the chicken is done, slice it and arrange over the quinoa and spinach.

  • 8

    Drizzle any remaining herb dressing over the dish and serve immediately.