Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

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

Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

A vibrant bowl featuring tender roasted chicken, nutty quinoa, and crisp fresh greens, all tossed with a bright, creamy lemon-herb dressing. This dish offers a harmonious blend of textures and flavors that are both satisfying and energizing.

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NUTRITION

405kcal
Protein
45.4g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces roasted Chicken Breast

1/2 cup cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Dill)

1 tsp Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper and roast for 20-25 minutes until fully cooked.

  • 2

    In the meantime, cook quinoa according to package instructions if not already prepared, and rinse mixed greens, cherry tomatoes, and cucumber.

  • 3

    For the dressing, in a small bowl combine nonfat Greek yogurt, olive oil, lemon juice, Dijon mustard, chopped fresh herbs, and a pinch of salt and pepper. Whisk until smooth.

  • 4

    Slice the roasted chicken into strips once rested. In a bowl, combine the greens, cherry tomatoes, and cucumber.

  • 5

    Layer the quinoa at the base of the bowl, add the sliced chicken, and drizzle the creamy lemon-herb dressing over the top.

  • 6

    Toss gently to combine and serve immediately.

Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

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

Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

YOUR SOLIN GENERATED RECIPE

Roasted Chicken Quinoa Bowl with Fresh Greens and Creamy Lemon-Herb Dressing

A vibrant bowl featuring tender roasted chicken, nutty quinoa, and crisp fresh greens, all tossed with a bright, creamy lemon-herb dressing. This dish offers a harmonious blend of textures and flavors that are both satisfying and energizing.

NUTRITION

405kcal
Protein
45.4g
Fat
11.1g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces roasted Chicken Breast

1/2 cup cooked Quinoa

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Dill)

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with salt and pepper and roast for 20-25 minutes until fully cooked.

  • 2

    In the meantime, cook quinoa according to package instructions if not already prepared, and rinse mixed greens, cherry tomatoes, and cucumber.

  • 3

    For the dressing, in a small bowl combine nonfat Greek yogurt, olive oil, lemon juice, Dijon mustard, chopped fresh herbs, and a pinch of salt and pepper. Whisk until smooth.

  • 4

    Slice the roasted chicken into strips once rested. In a bowl, combine the greens, cherry tomatoes, and cucumber.

  • 5

    Layer the quinoa at the base of the bowl, add the sliced chicken, and drizzle the creamy lemon-herb dressing over the top.

  • 6

    Toss gently to combine and serve immediately.