Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

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

Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant bowl featuring tender lemon herb chicken, fluffy quinoa, and a medley of roasted vegetables, all drizzled with a hint of olive oil for a burst of Mediterranean freshness. This balanced dish brings together a wonderful combination of textures and flavors, making every bite both satisfying and nourishing.

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NUTRITION

334kcal
Protein
32.4g
Fat
8.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Assorted Roasted Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme/ Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, salt, and pepper. Set aside the marinade.

  • 3

    Coat the chicken breast with half of the marinade and let it marinate for at least 15 minutes.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper, and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, toss the assorted vegetables with extra virgin olive oil, salt, and pepper, and spread them on a separate baking tray. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Prepare your cooked quinoa if not already prepared. Fluff with a fork and season lightly with salt and pepper.

  • 7

    Slice the roasted chicken breast and arrange over a bed of quinoa. Add the roasted vegetables on the side or on top.

  • 8

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve warm.

Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

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

Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon Herb Chicken and Roasted Vegetables

Savor a vibrant bowl featuring tender lemon herb chicken, fluffy quinoa, and a medley of roasted vegetables, all drizzled with a hint of olive oil for a burst of Mediterranean freshness. This balanced dish brings together a wonderful combination of textures and flavors, making every bite both satisfying and nourishing.

NUTRITION

334kcal
Protein
32.4g
Fat
8.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Assorted Roasted Vegetables

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Herbs (Thyme/ Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, minced garlic, chopped fresh herbs, salt, and pepper. Set aside the marinade.

  • 3

    Coat the chicken breast with half of the marinade and let it marinate for at least 15 minutes.

  • 4

    Place the chicken breast on a baking sheet lined with parchment paper, and roast in the oven for 18-20 minutes or until the internal temperature reaches 165°F.

  • 5

    While the chicken is cooking, toss the assorted vegetables with extra virgin olive oil, salt, and pepper, and spread them on a separate baking tray. Roast in the oven for about 15 minutes until tender and slightly caramelized.

  • 6

    Prepare your cooked quinoa if not already prepared. Fluff with a fork and season lightly with salt and pepper.

  • 7

    Slice the roasted chicken breast and arrange over a bed of quinoa. Add the roasted vegetables on the side or on top.

  • 8

    Drizzle any remaining marinade over the bowl for an extra burst of flavor, and serve warm.