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 vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish bursts with the aromas of rosemary and thyme, creating a satisfying and balanced meal that's perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

401kcal
Protein
42.8g
Fat
10.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup cooked Quinoa

1 cup Broccoli

½ cup Cherry Tomatoes

½ cup Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and 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 the mixed herbs.

  • 3

    Drizzle olive oil over the chicken to help keep it moist during roasting.

  • 4

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked (internal temperature should reach 165°F).

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 6

    Chop the broccoli, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 7

    Lightly steam the broccoli for about 3-4 minutes to retain some crunch, or leave raw if preferred.

  • 8

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 9

    Combine the quinoa, vegetables, and sliced chicken in a bowl.

  • 10

    Toss gently to mix and adjust salt and pepper if needed. Serve warm.

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 vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This dish bursts with the aromas of rosemary and thyme, creating a satisfying and balanced meal that's perfect for any time of the day.

NUTRITION

401kcal
Protein
42.8g
Fat
10.9g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

½ cup cooked Quinoa

1 cup Broccoli

½ cup Cherry Tomatoes

½ cup Red Bell Pepper

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and the mixed herbs.

  • 3

    Drizzle olive oil over the chicken to help keep it moist during roasting.

  • 4

    Place the chicken on a baking sheet and roast in the oven for about 20-25 minutes until fully cooked (internal temperature should reach 165°F).

  • 5

    While the chicken is roasting, prepare the quinoa according to package instructions.

  • 6

    Chop the broccoli, cherry tomatoes, and red bell pepper into bite-sized pieces.

  • 7

    Lightly steam the broccoli for about 3-4 minutes to retain some crunch, or leave raw if preferred.

  • 8

    Once the chicken is done, let it rest for a few minutes before slicing it into strips.

  • 9

    Combine the quinoa, vegetables, and sliced chicken in a bowl.

  • 10

    Toss gently to mix and adjust salt and pepper if needed. Serve warm.