Lemon Herb Roasted Chicken and Veggie Bowl

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

Lemon Herb Roasted Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggie Bowl

Enjoy a bright and wholesome bowl featuring tender roasted chicken infused with lemon and herbs, paired with a medley of crisp roasted vegetables. This dish is lightly dressed with olive oil and a squeeze of lemon, creating a balanced and flavorful meal that's ideal for a satisfying breakfast, lunch, or dinner.

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NUTRITION

382kcal
Protein
34.9g
Fat
12.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup chopped Carrots (61g)

1/2 cup sliced Red Bell Pepper (46g)

1 tsp Olive Oil (5g)

1 Lemon Wedge (15g)

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme.

  • 3

    Surround the chicken with broccoli, chopped carrots, and red bell pepper. Toss the veggies lightly in extra olive oil if desired, and season with salt and pepper.

  • 4

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

  • 5

    During the last 5 minutes of roasting, squeeze a lemon wedge over the chicken and vegetables for a burst of brightness.

  • 6

    Remove from the oven, slice the chicken if desired, and serve the chicken and veggies together in a bowl.

Lemon Herb Roasted Chicken and Veggie Bowl

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

Lemon Herb Roasted Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggie Bowl

Enjoy a bright and wholesome bowl featuring tender roasted chicken infused with lemon and herbs, paired with a medley of crisp roasted vegetables. This dish is lightly dressed with olive oil and a squeeze of lemon, creating a balanced and flavorful meal that's ideal for a satisfying breakfast, lunch, or dinner.

NUTRITION

382kcal
Protein
34.9g
Fat
12.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Broccoli (91g)

1/2 cup chopped Carrots (61g)

1/2 cup sliced Red Bell Pepper (46g)

1 tsp Olive Oil (5g)

1 Lemon Wedge (15g)

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the chicken breast on a baking sheet. Drizzle with olive oil and season with salt, pepper, rosemary, and thyme.

  • 3

    Surround the chicken with broccoli, chopped carrots, and red bell pepper. Toss the veggies lightly in extra olive oil if desired, and season with salt and pepper.

  • 4

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

  • 5

    During the last 5 minutes of roasting, squeeze a lemon wedge over the chicken and vegetables for a burst of brightness.

  • 6

    Remove from the oven, slice the chicken if desired, and serve the chicken and veggies together in a bowl.