Name: Roasted Chicken and Herb Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 ounces Chicken Breast; 1/2 cup Cooked Quinoa; 1/2 medium Red Bell Pepper; 1/2 cup Cucumber; 1/2 cup Cherry Tomatoes; 2 tbsp Fresh Parsley; 2 tbsp Fresh Mint; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Herb Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring succulent roasted chicken paired with fluffy quinoa, crisp veggies, and a burst of fresh herbs. A drizzle of olive oil and a squeeze of lemon perfectly balance every bite with tangy brightness and a comforting warmth.

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NUTRITION

Protein

37.9g

Fat

10.6g

Carbs

36.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup Cucumber

1/2 cup Cherry Tomatoes

2 tbsp Fresh Parsley

2 tbsp Fresh Mint

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Season the chicken breast with salt and pepper. Roast on a baking sheet for about 20-25 minutes or until fully cooked and juices run clear. Allow to rest, then slice into bite-sized pieces.
3
While the chicken is roasting, prepare the quinoa according to package instructions; once cooked, fluff with a fork.
4
Chop the red bell pepper, cucumber, and halve the cherry tomatoes. Finely chop the fresh parsley and mint.
5
In a large bowl, combine the quinoa, chopped veggies, and herbs.
6
Drizzle with extra virgin olive oil and lemon juice, then toss gently to mix.
7
Top the quinoa veggie mix with the sliced roasted chicken. Taste and adjust seasoning with salt and pepper as needed before serving.