Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

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

Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

Enjoy a satisfying bowl featuring tender, roasted chicken breast paired with nutty quinoa and a medley of caramelized root vegetables. Every spoonful delivers a balance of savory protein, earthy vegetables, and a hint of olive oil, making it a wholesome and hearty meal.

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NUTRITION

437kcal
Protein
42.9g
Fat
11.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked)

1/2 cup cooked Quinoa

1 medium Carrot, sliced

1 small Beet, diced

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced carrot and diced beet with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear it on medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into strips.

  • 5

    Prepare quinoa as per package instructions if not using pre-cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa as a base, topping with roasted vegetables and sliced chicken breast.

  • 7

    Drizzle with a little extra olive oil if desired, and serve warm.

Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

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

Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Chicken and Quinoa Bowl with Roasted Root Vegetables

Enjoy a satisfying bowl featuring tender, roasted chicken breast paired with nutty quinoa and a medley of caramelized root vegetables. Every spoonful delivers a balance of savory protein, earthy vegetables, and a hint of olive oil, making it a wholesome and hearty meal.

NUTRITION

437kcal
Protein
42.9g
Fat
11.2g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast (cooked)

1/2 cup cooked Quinoa

1 medium Carrot, sliced

1 small Beet, diced

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the sliced carrot and diced beet with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the vegetables roast, season the chicken breast with salt and pepper. Grill or sear it on medium heat until fully cooked, about 5-6 minutes per side. Once cooked, slice the chicken into strips.

  • 5

    Prepare quinoa as per package instructions if not using pre-cooked quinoa.

  • 6

    Assemble the bowl by placing the quinoa as a base, topping with roasted vegetables and sliced chicken breast.

  • 7

    Drizzle with a little extra olive oil if desired, and serve warm.