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 nourishing bowl featuring tender roasted chicken, fluffy quinoa, and a medley of crisp, fresh vegetables, all lightly drizzled with lemon-herb olive oil for a burst of vibrant flavor.

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NUTRITION

379kcal
Protein
41.5g
Fat
10.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

5 Cherry Tomatoes (~1 serving)

1/4 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions and lightly steam or blanch the broccoli.

  • 5

    Slice the cherry tomatoes and red bell pepper.

  • 6

    In a bowl, combine the cooked quinoa, broccoli, tomatoes, and red bell pepper.

  • 7

    Once the chicken is cooked, slice it into strips and add it to the bowl.

  • 8

    Drizzle the olive oil and lemon juice over the bowl and toss gently.

  • 9

    Garnish with freshly chopped mixed herbs 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

Savor a nourishing bowl featuring tender roasted chicken, fluffy quinoa, and a medley of crisp, fresh vegetables, all lightly drizzled with lemon-herb olive oil for a burst of vibrant flavor.

NUTRITION

379kcal
Protein
41.5g
Fat
10.7g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

5 Cherry Tomatoes (~1 serving)

1/4 cup Red Bell Pepper

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with your favorite herbs and a pinch of salt and pepper.

  • 3

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions and lightly steam or blanch the broccoli.

  • 5

    Slice the cherry tomatoes and red bell pepper.

  • 6

    In a bowl, combine the cooked quinoa, broccoli, tomatoes, and red bell pepper.

  • 7

    Once the chicken is cooked, slice it into strips and add it to the bowl.

  • 8

    Drizzle the olive oil and lemon juice over the bowl and toss gently.

  • 9

    Garnish with freshly chopped mixed herbs and serve immediately.