Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor a vibrant bowl featuring tender herb-marinated chicken breast paired with fluffy quinoa and a colorful medley of fresh vegetables. This bowl is light yet satisfying, perfect for a wholesome breakfast, lunch, or dinner that delights both your palate and nutritional goals.

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NUTRITION

441kcal
Protein
49.4g
Fat
12g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Fresh Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (basil or parsley)

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PREPARATION

  • 1

    In a small bowl, prepare the marinade by whisking together lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow the chicken to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa according to package instructions if not pre-cooked. Fluff the quinoa with a fork once ready.

  • 5

    Prepare the fresh vegetables by washing and chopping them into bite-sized pieces.

  • 6

    Assemble the bowl by layering the cooked quinoa at the bottom, topping with sliced chicken and a generous portion of fresh vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired and serve immediately.

Herb-Marinated 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-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Marinated Chicken and Quinoa Bowl with Fresh Vegetables

Savor a vibrant bowl featuring tender herb-marinated chicken breast paired with fluffy quinoa and a colorful medley of fresh vegetables. This bowl is light yet satisfying, perfect for a wholesome breakfast, lunch, or dinner that delights both your palate and nutritional goals.

NUTRITION

441kcal
Protein
49.4g
Fat
12g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Fresh Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 Garlic clove

2 tbsp Fresh Herbs (basil or parsley)

PREPARATION

  • 1

    In a small bowl, prepare the marinade by whisking together lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 2

    Place the chicken breast in a resealable bag or shallow dish and pour the marinade over it. Allow the chicken to marinate for at least 30 minutes (or up to 2 hours in the refrigerator).

  • 3

    Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing.

  • 4

    While the chicken cooks, prepare the quinoa according to package instructions if not pre-cooked. Fluff the quinoa with a fork once ready.

  • 5

    Prepare the fresh vegetables by washing and chopping them into bite-sized pieces.

  • 6

    Assemble the bowl by layering the cooked quinoa at the bottom, topping with sliced chicken and a generous portion of fresh vegetables.

  • 7

    Drizzle any remaining marinade over the bowl if desired and serve immediately.