Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

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

Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

Enjoy a vibrant and hearty power bowl featuring succulent lemon-herb roasted chicken paired with a medley of crispy, colorful veggies. This dish bursts with fresh flavors and aromatic herbs, perfect for a nourishing meal any time of day.

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NUTRITION

368kcal
Protein
37.7g
Fat
18.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the baking sheet and brush half of the mixture over it. Allow it to marinate for 10 minutes while you prepare the vegetables.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining lemon-herb mixture.

  • 5

    Arrange the chopped vegetables around the chicken on the baking sheet.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a crispy edge.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken over the roasted vegetables in a bowl.

Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

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

Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Veggie Power Bowl

Enjoy a vibrant and hearty power bowl featuring succulent lemon-herb roasted chicken paired with a medley of crispy, colorful veggies. This dish bursts with fresh flavors and aromatic herbs, perfect for a nourishing meal any time of day.

NUTRITION

368kcal
Protein
37.7g
Fat
18.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 medium Zucchini

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

2 cloves Garlic

1 teaspoon Mixed Dried Herbs

1/2 teaspoon Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, mixed dried herbs, salt, and pepper.

  • 3

    Place the chicken breast on the baking sheet and brush half of the mixture over it. Allow it to marinate for 10 minutes while you prepare the vegetables.

  • 4

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them with the remaining lemon-herb mixture.

  • 5

    Arrange the chopped vegetables around the chicken on the baking sheet.

  • 6

    Roast everything in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with a crispy edge.

  • 7

    Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve the sliced chicken over the roasted vegetables in a bowl.