Name: Herb-Roasted Chicken and Vegetable Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked quinoa; 1 tsp extra virgin olive oil; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 1 tbsp hummus; 4 whole kalamata olives; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.13 tsp sea salt; 0.13 tsp black pepper

Herb-Roasted Chicken and Vegetable Grain Bowl

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Grain Bowl

Oven-roasted chicken breast seasoned with aromatic herbs, served over fluffy quinoa with crisp cucumbers and a dollop of creamy hummus.

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NUTRITION

Protein

48.7g

Fat

14.8g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

1 tsp extra virgin olive oil

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

1 tbsp hummus

4 whole kalamata olives

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.13 tsp sea salt

0.13 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the chicken breast dry and rub with extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.
3
Roast the chicken for 18 to 22 minutes, or until the internal temperature reaches 165°F.
4
While the chicken cooks, dice the cucumber, halve the cherry tomatoes, and finely mince the red onion.
5
Allow the chicken to rest for 5 minutes before slicing it into thin, juicy strips.
6
Build the bowl by layering the cooked quinoa, fresh vegetables, sliced chicken, olives, and a scoop of hummus.
7
Finish the dish with a bright squeeze of fresh lemon juice over the top.