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 breast paired with fluffy quinoa and a colorful medley of fresh vegetables. A light drizzle of olive oil and a splash of lemon juice elevate the flavors, making this dish a balanced and satisfying meal.

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NUTRITION

393kcal
Protein
41g
Fat
13.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with the fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the fresh spinach, cherry tomatoes, and cucumber slices.

  • 6

    Slice the roasted chicken breast and add it to the vegetable mixture along with the quinoa.

  • 7

    Drizzle remaining olive oil and lemon juice over the bowl. Toss gently to combine all ingredients.

  • 8

    Serve warm or at room temperature, enjoying a balanced and flavorful meal.

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 breast paired with fluffy quinoa and a colorful medley of fresh vegetables. A light drizzle of olive oil and a splash of lemon juice elevate the flavors, making this dish a balanced and satisfying meal.

NUTRITION

393kcal
Protein
41g
Fat
13.2g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with the fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes until fully cooked.

  • 4

    While the chicken is roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a large bowl, combine the fresh spinach, cherry tomatoes, and cucumber slices.

  • 6

    Slice the roasted chicken breast and add it to the vegetable mixture along with the quinoa.

  • 7

    Drizzle remaining olive oil and lemon juice over the bowl. Toss gently to combine all ingredients.

  • 8

    Serve warm or at room temperature, enjoying a balanced and flavorful meal.