Lemon Herb Chicken and Roasted Vegetable Protein Bowl

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

Lemon Herb Chicken and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Protein Bowl

Savor the freshness of zesty lemon-herb chicken paired with a vibrant medley of roasted vegetables and a light serving of quinoa. This bowl offers a balanced blend of lean protein, fiber-rich vegetables, and a hint of citrus for brightness, making it an ideal choice for a nourishing and satisfying meal.

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NUTRITION

405kcal
Protein
42g
Fat
11.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/3 medium Red Bell Pepper

2 slices Red Onion

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt, pepper, and half of the fresh herbs. Drizzle with a small amount of olive oil and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes, or until cooked through.

  • 4

    Meanwhile, toss the sliced zucchini, red bell pepper pieces, and red onion slices in a bowl with the remaining olive oil, lemon juice, and herbs. Season lightly with salt and pepper.

  • 5

    Spread the vegetables out on a separate baking sheet and roast in the same oven for 15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    In a bowl, combine the roasted vegetables with 1/2 cup of cooked quinoa.

  • 7

    Slice the roasted chicken and place it on top of the quinoa-vegetable mix.

  • 8

    Garnish with an extra squeeze of lemon or a sprinkle of fresh herbs, and serve warm.

Lemon Herb Chicken and Roasted Vegetable Protein Bowl

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

Lemon Herb Chicken and Roasted Vegetable Protein Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Protein Bowl

Savor the freshness of zesty lemon-herb chicken paired with a vibrant medley of roasted vegetables and a light serving of quinoa. This bowl offers a balanced blend of lean protein, fiber-rich vegetables, and a hint of citrus for brightness, making it an ideal choice for a nourishing and satisfying meal.

NUTRITION

405kcal
Protein
42g
Fat
11.3g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Zucchini

1/3 medium Red Bell Pepper

2 slices Red Onion

1/2 cup cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

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

  • 2

    Season the 4 oz chicken breast with salt, pepper, and half of the fresh herbs. Drizzle with a small amount of olive oil and a squeeze of lemon juice.

  • 3

    Place the chicken on a baking sheet and roast in the oven for 18-20 minutes, or until cooked through.

  • 4

    Meanwhile, toss the sliced zucchini, red bell pepper pieces, and red onion slices in a bowl with the remaining olive oil, lemon juice, and herbs. Season lightly with salt and pepper.

  • 5

    Spread the vegetables out on a separate baking sheet and roast in the same oven for 15 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 6

    In a bowl, combine the roasted vegetables with 1/2 cup of cooked quinoa.

  • 7

    Slice the roasted chicken and place it on top of the quinoa-vegetable mix.

  • 8

    Garnish with an extra squeeze of lemon or a sprinkle of fresh herbs, and serve warm.