Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

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

Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

Savor the vibrant flavors of tender herb-roasted chicken paired with a medley of roasted broccoli and carrots, complemented by a light quinoa base and finished with a zesty lemon tahini drizzle. This bowl delivers a delightful balance of textures and fresh, aromatic herbs that make each bite both nutritious and satisfying.

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NUTRITION

434kcal
Protein
42.8g
Fat
17.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Carrots

0.25 cup cooked Quinoa

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Arrange broccoli and carrots around the chicken and drizzle them with olive oil, salt, and pepper.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Meanwhile, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, and a splash of water to achieve a smooth, pourable consistency.

  • 6

    To serve, place the cooked quinoa in a bowl, top with sliced herb-roasted chicken and vegetables, and drizzle generously with the lemon tahini sauce.

  • 7

    Garnish with additional fresh herbs if desired, and enjoy!

Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

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

Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

Savor the vibrant flavors of tender herb-roasted chicken paired with a medley of roasted broccoli and carrots, complemented by a light quinoa base and finished with a zesty lemon tahini drizzle. This bowl delivers a delightful balance of textures and fresh, aromatic herbs that make each bite both nutritious and satisfying.

NUTRITION

434kcal
Protein
42.8g
Fat
17.9g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

0.5 cup Carrots

0.25 cup cooked Quinoa

1 tbsp Tahini

1 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs (Rosemary, Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, toss the chicken breast with chopped fresh herbs, a pinch of salt, and pepper.

  • 3

    Place the chicken on a baking sheet lined with parchment paper. Arrange broccoli and carrots around the chicken and drizzle them with olive oil, salt, and pepper.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 5

    Meanwhile, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, and a splash of water to achieve a smooth, pourable consistency.

  • 6

    To serve, place the cooked quinoa in a bowl, top with sliced herb-roasted chicken and vegetables, and drizzle generously with the lemon tahini sauce.

  • 7

    Garnish with additional fresh herbs if desired, and enjoy!