Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

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

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

Savor the harmonious blend of herb-roasted chicken, nutty quinoa, and a colorful medley of fresh vegetables in this nutrient-dense bowl. The dish is thoughtfully crafted with fragrant herbs and a touch of olive oil, perfectly balancing protein, carbs, and fats to keep you energized and satisfied.

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NUTRITION

352kcal
Protein
41.4g
Fat
10.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the 5 ounces of chicken breast in a small baking dish. Drizzle with olive oil and sprinkle mixed herbs, salt, and pepper over it.

  • 3

    Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook the quinoa according to package instructions until fluffy.

  • 5

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

  • 6

    Steam or lightly sauté the vegetables until tender yet crisp, about 3-5 minutes.

  • 7

    Once the chicken is cooked, slice it into strips.

  • 8

    Assemble the bowl by layering quinoa, then vegetables, and top with the sliced chicken.

  • 9

    Drizzle with a little extra olive oil if desired and serve warm.

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

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

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken Quinoa Bowl with Rainbow Vegetables

Savor the harmonious blend of herb-roasted chicken, nutty quinoa, and a colorful medley of fresh vegetables in this nutrient-dense bowl. The dish is thoughtfully crafted with fragrant herbs and a touch of olive oil, perfectly balancing protein, carbs, and fats to keep you energized and satisfied.

NUTRITION

352kcal
Protein
41.4g
Fat
10.4g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup chopped Red Bell Pepper

1/2 cup chopped Broccoli

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

1 teaspoon Mixed Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the 5 ounces of chicken breast in a small baking dish. Drizzle with olive oil and sprinkle mixed herbs, salt, and pepper over it.

  • 3

    Roast the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

    While the chicken roasts, cook the quinoa according to package instructions until fluffy.

  • 5

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

  • 6

    Steam or lightly sauté the vegetables until tender yet crisp, about 3-5 minutes.

  • 7

    Once the chicken is cooked, slice it into strips.

  • 8

    Assemble the bowl by layering quinoa, then vegetables, and top with the sliced chicken.

  • 9

    Drizzle with a little extra olive oil if desired and serve warm.