Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

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

Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

Savor a vibrant power bowl featuring tender roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. Finished with a zesty lemon-olive oil dressing and a sprinkle of tangy feta, this dish is a balanced, nutrient-packed feast perfect for energizing any meal.

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NUTRITION

449kcal
Protein
45.0g
Fat
16.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber Slices

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

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PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your preferred herbs and spices, then roast until fully cooked (internal temperature of 165°F), about 20-25 minutes.

  • 2

    While the chicken is roasting, cook quinoa according to package instructions and allow it to cool slightly.

  • 3

    Wash and prepare the vegetables: rinse spinach, halve the cherry tomatoes, and slice the cucumber.

  • 4

    Slice the roasted chicken into strips or cubes.

  • 5

    In a bowl, combine the quinoa, spinach, tomatoes, and cucumber. Drizzle with extra virgin olive oil and a squeeze of lemon juice if desired.

  • 6

    Top the bowl with sliced chicken and crumble feta cheese over the top.

  • 7

    Gently toss all ingredients together and serve immediately.

Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

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

Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Roasted Chicken and Quinoa Power Bowl with Fresh Vegetables

Savor a vibrant power bowl featuring tender roasted chicken paired with fluffy quinoa and a medley of crisp, fresh vegetables. Finished with a zesty lemon-olive oil dressing and a sprinkle of tangy feta, this dish is a balanced, nutrient-packed feast perfect for energizing any meal.

NUTRITION

449kcal
Protein
45.0g
Fat
16.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Roasted Chicken Breast

1/2 cup Cooked Quinoa

1 cup Raw Spinach

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber Slices

1 tsp Extra Virgin Olive Oil

1 oz Feta Cheese

PREPARATION

  • 1

    Preheat your oven to 400°F. Season the chicken breast with your preferred herbs and spices, then roast until fully cooked (internal temperature of 165°F), about 20-25 minutes.

  • 2

    While the chicken is roasting, cook quinoa according to package instructions and allow it to cool slightly.

  • 3

    Wash and prepare the vegetables: rinse spinach, halve the cherry tomatoes, and slice the cucumber.

  • 4

    Slice the roasted chicken into strips or cubes.

  • 5

    In a bowl, combine the quinoa, spinach, tomatoes, and cucumber. Drizzle with extra virgin olive oil and a squeeze of lemon juice if desired.

  • 6

    Top the bowl with sliced chicken and crumble feta cheese over the top.

  • 7

    Gently toss all ingredients together and serve immediately.