Fresh Herb-Roasted Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Quinoa Bowl

Savor this vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. Accented with a splash of olive oil and a drizzle of lemon juice, every bite bursts with bright, garden-fresh flavors that satisfy both palate and protein needs.

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NUTRITION

422kcal
Protein
48.2g
Fat
11.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Spinach

1/2 cup diced Tomato

1/2 cup diced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Roast the chicken in the oven on a lined baking sheet for about 20-25 minutes or until fully cooked, then let it rest before slicing.

  • 4

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

  • 5

    In a bowl, combine spinach, diced tomato, and diced cucumber.

  • 6

    Slice the roasted chicken and add it to the bowl along with the cooked quinoa.

  • 7

    Drizzle extra virgin olive oil and fresh lemon juice over the bowl and toss gently to combine.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and serve warm.

Fresh Herb-Roasted Chicken and Quinoa Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Herb-Roasted Chicken and Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Quinoa Bowl

Savor this vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a medley of fresh vegetables. Accented with a splash of olive oil and a drizzle of lemon juice, every bite bursts with bright, garden-fresh flavors that satisfy both palate and protein needs.

NUTRITION

422kcal
Protein
48.2g
Fat
11.9g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Spinach

1/2 cup diced Tomato

1/2 cup diced Cucumber

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Mixed Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs.

  • 3

    Roast the chicken in the oven on a lined baking sheet for about 20-25 minutes or until fully cooked, then let it rest before slicing.

  • 4

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

  • 5

    In a bowl, combine spinach, diced tomato, and diced cucumber.

  • 6

    Slice the roasted chicken and add it to the bowl along with the cooked quinoa.

  • 7

    Drizzle extra virgin olive oil and fresh lemon juice over the bowl and toss gently to combine.

  • 8

    Adjust seasoning with additional salt and pepper if needed, and serve warm.