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 vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This bowl combines aromatic herbs with a light olive oil finish, delivering a balanced dish that’s both nourishing and bursting with flavor.

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NUTRITION

312kcal
Protein
31.6g
Fat
9.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Mixed Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (rosemary, thyme)

Pinch of Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle half the olive oil over the chicken.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Chop the mixed bell pepper, cherry tomatoes, and diced cucumber and combine them in a bowl.

  • 6

    Once the chicken is done, slice it into strips and place it over the quinoa in a bowl.

  • 7

    Top with the fresh vegetables and drizzle the remaining olive oil if desired.

  • 8

    Toss everything gently to combine 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 vibrant bowl featuring tender herb-roasted chicken paired with fluffy quinoa and a colorful medley of fresh vegetables. This bowl combines aromatic herbs with a light olive oil finish, delivering a balanced dish that’s both nourishing and bursting with flavor.

NUTRITION

312kcal
Protein
31.6g
Fat
9.4g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Mixed Bell Pepper

1/2 cup Cherry Tomatoes

1/2 cup Diced Cucumber

1 teaspoon Olive Oil

1 tablespoon Fresh Herbs (rosemary, thyme)

Pinch of Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and chopped fresh herbs. Drizzle half the olive oil over the chicken.

  • 3

    Place the chicken on a baking tray and roast for about 20-25 minutes, or until the internal temperature reaches 165°F.

  • 4

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

  • 5

    Chop the mixed bell pepper, cherry tomatoes, and diced cucumber and combine them in a bowl.

  • 6

    Once the chicken is done, slice it into strips and place it over the quinoa in a bowl.

  • 7

    Top with the fresh vegetables and drizzle the remaining olive oil if desired.

  • 8

    Toss everything gently to combine and serve warm.