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 hearty bowl featuring herb-roasted chicken, fluffy quinoa, and a vibrant medley of fresh vegetables lightly dressed with olive oil. This balanced meal offers a delightful mix of textures and flavors, from the savory, tender chicken to the nutty quinoa and crisp vegetables.

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NUTRITION

387kcal
Protein
33.1g
Fat
19.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Spinach, Tomato, Cucumber)

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Drizzle with a little olive oil.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the quinoa according to package instructions, then fluff with a fork.

  • 5

    Chop the mixed vegetables into bite-sized pieces.

  • 6

    In a bowl, combine the cooked quinoa, mixed vegetables, and a drizzle of olive oil for added richness.

  • 7

    Slice the roasted chicken and layer it over the quinoa bowl.

  • 8

    Finish with an extra sprinkle of fresh herbs, season with additional salt and pepper if needed, and 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

Savor a hearty bowl featuring herb-roasted chicken, fluffy quinoa, and a vibrant medley of fresh vegetables lightly dressed with olive oil. This balanced meal offers a delightful mix of textures and flavors, from the savory, tender chicken to the nutty quinoa and crisp vegetables.

NUTRITION

387kcal
Protein
33.1g
Fat
19.1g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Spinach, Tomato, Cucumber)

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Rosemary, Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and fresh herbs. Drizzle with a little olive oil.

  • 3

    Roast the chicken in the oven for about 20-25 minutes until fully cooked and juices run clear.

  • 4

    Meanwhile, prepare the quinoa according to package instructions, then fluff with a fork.

  • 5

    Chop the mixed vegetables into bite-sized pieces.

  • 6

    In a bowl, combine the cooked quinoa, mixed vegetables, and a drizzle of olive oil for added richness.

  • 7

    Slice the roasted chicken and layer it over the quinoa bowl.

  • 8

    Finish with an extra sprinkle of fresh herbs, season with additional salt and pepper if needed, and serve warm.