Name: Herb-Baked Chicken and Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Cooked quinoa; 1 cup Broccoli florets; 1 tsp Olive oil; 2 tbsp Greek yogurt; 1 tsp Lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Dried thyme; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Chicken and Quinoa Bowl

Oven-roasted chicken breast seasoned with fragrant herbs served over a bed of fluffy quinoa and crisp broccoli with a zesty yogurt drizzle.

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NUTRITION

Protein

56.7g

Fat

12.3g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Cooked quinoa

1 cup Broccoli florets

1 tsp Olive oil

2 tbsp Greek yogurt

1 tsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper for easy cleanup.
2
Rub the chicken breast with the olive oil and then coat all sides evenly with the dried oregano, dried thyme, garlic powder, sea salt, and black pepper.
3
Place the seasoned chicken on the baking sheet and bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
4
While the chicken is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until they are bright green and tender-crisp.
5
In a small bowl, whisk together the Greek yogurt and lemon juice until the mixture is smooth and pourable.
6
Allow the chicken to rest for 5 minutes before slicing it into strips, then assemble your bowl by layering the cooked quinoa, steamed broccoli, and chicken, finishing with the lemon-yogurt sauce.