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

Enjoy a vibrant bowl featuring tender herb-roasted chicken, a colorful medley of seasoned vegetables, and fluffy quinoa, all brought together with a zesty lemon tahini drizzle. This dish bursts with fresh herbs, a squeeze of citrus, and a hint of nutty tahini, making each bite both satisfying and nourishing.

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NUTRITION

417kcal
Protein
34.9g
Fat
16.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Cooked Quinoa

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh herbs. Place on a baking tray.

  • 3

    In a bowl, toss the bell pepper, zucchini, and red onion with olive oil, salt, pepper, and the remaining herbs.

  • 4

    Spread the vegetables on a baking tray and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized. Roast the chicken breast for approximately 20-25 minutes as well, until fully cooked.

  • 5

    While roasting, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a pinch of salt, and a tablespoon of water to achieve a smooth consistency.

  • 6

    Heat the cooked quinoa gently or serve at room temperature as a base in your bowl.

  • 7

    Slice the roasted chicken and layer it on the quinoa, then top with the roasted vegetables.

  • 8

    Drizzle the lemon tahini sauce over the bowl, and serve immediately.

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

Enjoy a vibrant bowl featuring tender herb-roasted chicken, a colorful medley of seasoned vegetables, and fluffy quinoa, all brought together with a zesty lemon tahini drizzle. This dish bursts with fresh herbs, a squeeze of citrus, and a hint of nutty tahini, making each bite both satisfying and nourishing.

NUTRITION

417kcal
Protein
34.9g
Fat
16.2g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Bell Pepper, sliced

1/2 cup Zucchini, sliced

1/4 cup Red Onion, sliced

1/2 cup Cooked Quinoa

1 tbsp Tahini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary & Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and half of the fresh herbs. Place on a baking tray.

  • 3

    In a bowl, toss the bell pepper, zucchini, and red onion with olive oil, salt, pepper, and the remaining herbs.

  • 4

    Spread the vegetables on a baking tray and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized. Roast the chicken breast for approximately 20-25 minutes as well, until fully cooked.

  • 5

    While roasting, prepare the lemon tahini drizzle by whisking together tahini, lemon juice, a pinch of salt, and a tablespoon of water to achieve a smooth consistency.

  • 6

    Heat the cooked quinoa gently or serve at room temperature as a base in your bowl.

  • 7

    Slice the roasted chicken and layer it on the quinoa, then top with the roasted vegetables.

  • 8

    Drizzle the lemon tahini sauce over the bowl, and serve immediately.