Fresh 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.

Fresh Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

Savor this vibrant bowl featuring tender, herb-roasted chicken nestled atop a medley of crisp roasted vegetables, all complemented by a zesty lemon tahini drizzle. Each bite is a delightful mix of savory, tangy, and fresh flavors, perfect for a light, nutrient-packed dinner.

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NUTRITION

345kcal
Protein
42.1g
Fat
12.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Tahini

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the chicken breast on a lightly oiled baking sheet. Season with salt, black pepper, and half of the mixed fresh herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven for 15 minutes, until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini and lemon juice to create the drizzle. If too thick, add a teaspoon of water to achieve the desired consistency.

  • 7

    Slice the roasted chicken and arrange it over the bed of roasted vegetables in a bowl.

  • 8

    Drizzle the lemon tahini sauce over the top and serve warm.

Fresh 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.

Fresh Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Roasted Chicken and Vegetable Bowl with Lemon Tahini Drizzle

Savor this vibrant bowl featuring tender, herb-roasted chicken nestled atop a medley of crisp roasted vegetables, all complemented by a zesty lemon tahini drizzle. Each bite is a delightful mix of savory, tangy, and fresh flavors, perfect for a light, nutrient-packed dinner.

NUTRITION

345kcal
Protein
42.1g
Fat
12.8g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1 tbsp Tahini

1 tbsp Lemon Juice

2 tbsp Mixed Fresh Herbs

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the chicken breast on a lightly oiled baking sheet. Season with salt, black pepper, and half of the mixed fresh herbs.

  • 3

    Roast the chicken in the oven for about 20-25 minutes or until the internal temperature reaches 165°F.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them in a bowl with a drizzle of olive oil, salt, pepper, and the remaining herbs.

  • 5

    Spread the vegetables on a separate baking tray and roast in the oven for 15 minutes, until tender and slightly charred.

  • 6

    In a small bowl, whisk together tahini and lemon juice to create the drizzle. If too thick, add a teaspoon of water to achieve the desired consistency.

  • 7

    Slice the roasted chicken and arrange it over the bed of roasted vegetables in a bowl.

  • 8

    Drizzle the lemon tahini sauce over the top and serve warm.