Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

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

Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

Savor a refreshing, well-balanced bowl featuring tender, lemon-herb roasted chicken paired with fluffy quinoa and a medley of crisp vegetables, all lightly finished with tangy feta cheese. This vibrant dish is a perfect harmony of zesty, savory, and fresh flavors to energize your day.

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NUTRITION

506kcal
Protein
54.2g
Fat
18.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/2 medium Red Bell Pepper

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Oregano)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Marinate the chicken breast with lemon juice, olive oil, fresh herbs, salt, and pepper. Allow it to sit for 15 minutes.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and lightly browned.

  • 4

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

  • 5

    Chop cherry tomatoes, cucumber, and red bell pepper. Combine them in a bowl with the cooked quinoa.

  • 6

    Once the chicken is done, slice it into strips and add to the bowl.

  • 7

    Crumble the feta cheese over the salad and gently toss all ingredients together.

  • 8

    Adjust seasoning with extra lemon juice, salt, or pepper if desired, then serve immediately.

Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

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

Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Quinoa Salad Bowl with Fresh Vegetables and Feta

Savor a refreshing, well-balanced bowl featuring tender, lemon-herb roasted chicken paired with fluffy quinoa and a medley of crisp vegetables, all lightly finished with tangy feta cheese. This vibrant dish is a perfect harmony of zesty, savory, and fresh flavors to energize your day.

NUTRITION

506kcal
Protein
54.2g
Fat
18.3g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Cherry Tomatoes

1/2 cup diced Cucumber

1/2 medium Red Bell Pepper

1 oz Feta Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley, Oregano)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Marinate the chicken breast with lemon juice, olive oil, fresh herbs, salt, and pepper. Allow it to sit for 15 minutes.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes or until fully cooked and lightly browned.

  • 4

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

  • 5

    Chop cherry tomatoes, cucumber, and red bell pepper. Combine them in a bowl with the cooked quinoa.

  • 6

    Once the chicken is done, slice it into strips and add to the bowl.

  • 7

    Crumble the feta cheese over the salad and gently toss all ingredients together.

  • 8

    Adjust seasoning with extra lemon juice, salt, or pepper if desired, then serve immediately.