Lean Chicken and Roasted Vegetable Bowl

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

Lean Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring lean, tender chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish balances savory chicken with the natural sweetness of roasted bell pepper, zucchini, and broccoli, all lightly tossed in olive oil and a touch of garlic, resulting in a nutritious meal that's as delicious as it is wholesome.

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NUTRITION

373kcal
Protein
38.7g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142 g)

0.5 cup cooked Broccoli (~78 g)

0.5 cup Red Bell Pepper (~75 g)

0.5 cup cooked Zucchini (~65 g)

1 tsp Extra Virgin Olive Oil (~4.5 g)

0.5 cup Cooked Quinoa (~92 g)

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder (~3 g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss broccoli, red bell pepper, and zucchini with olive oil, salt, black pepper, and garlic powder on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with a pinch of salt, black pepper, and a light dusting of garlic powder.

  • 5

    Heat a nonstick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly browned.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, the roasted vegetables, and the sliced chicken.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.

Lean Chicken and Roasted Vegetable Bowl

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

Lean Chicken and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lean Chicken and Roasted Vegetable Bowl

Enjoy a vibrant bowl featuring lean, tender chicken breast paired with a medley of roasted vegetables and a side of fluffy quinoa. This dish balances savory chicken with the natural sweetness of roasted bell pepper, zucchini, and broccoli, all lightly tossed in olive oil and a touch of garlic, resulting in a nutritious meal that's as delicious as it is wholesome.

NUTRITION

373kcal
Protein
38.7g
Fat
10.6g
Carbs
31.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (~142 g)

0.5 cup cooked Broccoli (~78 g)

0.5 cup Red Bell Pepper (~75 g)

0.5 cup cooked Zucchini (~65 g)

1 tsp Extra Virgin Olive Oil (~4.5 g)

0.5 cup Cooked Quinoa (~92 g)

Pinch of Salt

Pinch of Black Pepper

1 tsp Garlic Powder (~3 g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss broccoli, red bell pepper, and zucchini with olive oil, salt, black pepper, and garlic powder on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized, stirring halfway through.

  • 4

    While the vegetables roast, season the chicken breast with a pinch of salt, black pepper, and a light dusting of garlic powder.

  • 5

    Heat a nonstick skillet over medium-high heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and lightly browned.

  • 6

    Allow the chicken to rest for a few minutes before slicing it into strips.

  • 7

    Assemble the bowl by layering the cooked quinoa, the roasted vegetables, and the sliced chicken.

  • 8

    Serve warm and enjoy your balanced, nutrient-packed meal.