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

Enjoy a nourishing bowl featuring tender herb-roasted chicken paired with fluffy quinoa, crisp roasted bell peppers, fresh cucumber, vibrant cherry tomatoes, and a sprinkle of creamy feta. This meal bursts with refreshing flavors and the aroma of herbs, making it a wholesome option for any time of day.

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NUTRITION

418kcal
Protein
36.4g
Fat
16g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, roasted

1/2 cup cooked Quinoa

1/2 cup Roasted Bell Pepper

1/2 cup Cucumber slices

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1 oz Feta Cheese

1 tsp Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your mixed herbs, a pinch of salt, and pepper. Drizzle with a teaspoon of olive oil.

  • 3

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

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, and chopping or slicing the roasted bell pepper if needed. Toss them together with fresh spinach.

  • 6

    Once the chicken is cooked, slice it into bite-sized pieces.

  • 7

    Assemble your bowl with a base of quinoa, then add the fresh vegetables and top with the sliced chicken.

  • 8

    Sprinkle crumbled feta cheese over the bowl. Drizzle lemon juice on top for a bright, tangy finish.

  • 9

    Mix gently to combine all flavors and serve immediately.

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

Enjoy a nourishing bowl featuring tender herb-roasted chicken paired with fluffy quinoa, crisp roasted bell peppers, fresh cucumber, vibrant cherry tomatoes, and a sprinkle of creamy feta. This meal bursts with refreshing flavors and the aroma of herbs, making it a wholesome option for any time of day.

NUTRITION

418kcal
Protein
36.4g
Fat
16g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast, roasted

1/2 cup cooked Quinoa

1/2 cup Roasted Bell Pepper

1/2 cup Cucumber slices

1/2 cup Cherry Tomatoes

1/2 cup Fresh Spinach

1 oz Feta Cheese

1 tsp Mixed Herbs (Rosemary, Thyme, Oregano)

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your mixed herbs, a pinch of salt, and pepper. Drizzle with a teaspoon of olive oil.

  • 3

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

  • 4

    While the chicken is roasting, cook the quinoa according to package instructions. Once done, fluff with a fork.

  • 5

    Prepare the vegetables by slicing the cucumber, halving the cherry tomatoes, and chopping or slicing the roasted bell pepper if needed. Toss them together with fresh spinach.

  • 6

    Once the chicken is cooked, slice it into bite-sized pieces.

  • 7

    Assemble your bowl with a base of quinoa, then add the fresh vegetables and top with the sliced chicken.

  • 8

    Sprinkle crumbled feta cheese over the bowl. Drizzle lemon juice on top for a bright, tangy finish.

  • 9

    Mix gently to combine all flavors and serve immediately.