Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

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

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

Savor the vibrant medley of flavors in this herb-roasted chicken quinoa bowl, featuring succulent, juicy chicken breast paired with nutty quinoa and a colorful array of rainbow vegetables. Finished with a drizzle of olive oil and fresh herbs, this bowl is both satisfying and nutritionally balanced.

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NUTRITION

379kcal
Protein
46g
Fat
8.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Rainbow Vegetables

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Place the chicken breast on the baking sheet. Drizzle with olive oil and rub with mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions. Fluff with a fork once cooked.

  • 5

    Roughly chop the red bell pepper, yellow zucchini, and broccoli. Lightly steam or sauté them until just tender, preserving their vibrant colors and crunch.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, topping it with sliced herb-roasted chicken and a mix of the rainbow vegetables.

  • 7

    Finish with an extra light drizzle of olive oil if desired, and season with additional salt and pepper to taste. Serve warm.

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

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

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

Savor the vibrant medley of flavors in this herb-roasted chicken quinoa bowl, featuring succulent, juicy chicken breast paired with nutty quinoa and a colorful array of rainbow vegetables. Finished with a drizzle of olive oil and fresh herbs, this bowl is both satisfying and nutritionally balanced.

NUTRITION

379kcal
Protein
46g
Fat
8.6g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Rainbow Vegetables

1 tsp Olive Oil

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Place the chicken breast on the baking sheet. Drizzle with olive oil and rub with mixed dried herbs, salt, and pepper.

  • 3

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

  • 4

    While the chicken roasts, prepare the quinoa according to package instructions. Fluff with a fork once cooked.

  • 5

    Roughly chop the red bell pepper, yellow zucchini, and broccoli. Lightly steam or sauté them until just tender, preserving their vibrant colors and crunch.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, topping it with sliced herb-roasted chicken and a mix of the rainbow vegetables.

  • 7

    Finish with an extra light drizzle of olive oil if desired, and season with additional salt and pepper to taste. Serve warm.