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 a balanced bowl featuring tender herb-roasted chicken paired with vibrant roasted vegetables, all drizzled with a zesty lemon tahini sauce. This dish offers a hearty combination of flavors and textures, perfect for a nourishing meal any time of day.

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NUTRITION

371kcal
Protein
40.8g
Fat
17g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Herbs & Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, garlic powder, salt, and pepper. Place it on a baking tray.

  • 3

    Toss the broccoli florets and sliced red bell pepper with olive oil, salt, and pepper, and spread them on a separate baking tray.

  • 4

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the chicken and vegetables are roasting, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a pinch of salt, and a little water to achieve a smooth, pourable consistency.

  • 6

    Slice the roasted chicken and combine it with the roasted vegetables in a bowl.

  • 7

    Drizzle the lemon tahini sauce over the bowl and garnish with a sprinkle of fresh herbs if desired. 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 a balanced bowl featuring tender herb-roasted chicken paired with vibrant roasted vegetables, all drizzled with a zesty lemon tahini sauce. This dish offers a hearty combination of flavors and textures, perfect for a nourishing meal any time of day.

NUTRITION

371kcal
Protein
40.8g
Fat
17g
Carbs
15g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

Herbs & Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with rosemary, thyme, garlic powder, salt, and pepper. Place it on a baking tray.

  • 3

    Toss the broccoli florets and sliced red bell pepper with olive oil, salt, and pepper, and spread them on a separate baking tray.

  • 4

    Roast the chicken and vegetables in the preheated oven. Roast the chicken for about 20-25 minutes until the internal temperature reaches 165°F, and roast the vegetables for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the chicken and vegetables are roasting, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a pinch of salt, and a little water to achieve a smooth, pourable consistency.

  • 6

    Slice the roasted chicken and combine it with the roasted vegetables in a bowl.

  • 7

    Drizzle the lemon tahini sauce over the bowl and garnish with a sprinkle of fresh herbs if desired. Enjoy!