Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender lemon-herb grilled chicken paired with fluffy quinoa and an assortment of roasted vegetables. Each bite bursts with bright citrus notes, savory herbs, and the earthy sweetness of roasted produce, making it a perfectly balanced meal for any time of day.

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NUTRITION

406kcal
Protein
42g
Fat
11.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp mixed fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt, black pepper, lemon juice, and fresh herbs.

  • 5

    Grill the chicken breast on a preheated grill pan or skillet over medium heat for about 6-7 minutes per side until fully cooked and golden on the outside.

  • 6

    Cook quinoa according to package instructions if not already prepared. Fluff with a fork and drizzle with a little lemon juice and herbs.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topping it with sliced grilled chicken, and the roasted vegetables.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve warm.

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

Savor a vibrant bowl featuring tender lemon-herb grilled chicken paired with fluffy quinoa and an assortment of roasted vegetables. Each bite bursts with bright citrus notes, savory herbs, and the earthy sweetness of roasted produce, making it a perfectly balanced meal for any time of day.

NUTRITION

406kcal
Protein
42g
Fat
11.3g
Carbs
34.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1 cup chopped Zucchini

1/2 cup sliced Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp mixed fresh Herbs (Thyme, Rosemary, Parsley)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the vegetables.

  • 2

    Slice the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them with olive oil, a pinch of salt, and black pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes or until tender and slightly caramelized.

  • 4

    While the vegetables are roasting, season the chicken breast with salt, black pepper, lemon juice, and fresh herbs.

  • 5

    Grill the chicken breast on a preheated grill pan or skillet over medium heat for about 6-7 minutes per side until fully cooked and golden on the outside.

  • 6

    Cook quinoa according to package instructions if not already prepared. Fluff with a fork and drizzle with a little lemon juice and herbs.

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, topping it with sliced grilled chicken, and the roasted vegetables.

  • 8

    Finish with an extra drizzle of lemon juice if desired, and serve warm.