Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

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

Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

Enjoy a refreshing, nutrient-packed bowl featuring juicy grilled chicken seasoned with lemon and herbs, paired with a colorful medley of crispy vegetables and fluffy quinoa tossed in a light olive oil and lemon dressing. The contrast of tender meat and crunchy veggies makes for a satisfying meal perfect for any time of day.

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NUTRITION

410kcal
Protein
40.1g
Fat
11g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

0.5 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

Pinch of Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Marinate the chicken breast with lemon juice, olive oil, and a pinch of fresh herbs. Let it sit for at least 15 minutes.

  • 3

    Meanwhile, chop the red bell pepper, zucchini, and broccoli into bite-size pieces.

  • 4

    Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

  • 5

    In a bowl, combine the chopped vegetables with cooked quinoa. Drizzle a little extra lemon juice and olive oil if desired.

  • 6

    Slice the grilled chicken and serve on top of the crispy vegetable and quinoa salad.

  • 7

    Garnish with additional fresh herbs and a squeeze of lemon for extra brightness.

Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

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

Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Grilled Chicken and Crispy Vegetable Salad Bowl

Enjoy a refreshing, nutrient-packed bowl featuring juicy grilled chicken seasoned with lemon and herbs, paired with a colorful medley of crispy vegetables and fluffy quinoa tossed in a light olive oil and lemon dressing. The contrast of tender meat and crunchy veggies makes for a satisfying meal perfect for any time of day.

NUTRITION

410kcal
Protein
40.1g
Fat
11g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1 cup Broccoli Florets

0.5 cup cooked Quinoa

1 tsp Olive Oil

2 tbsp Lemon Juice

Pinch of Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Marinate the chicken breast with lemon juice, olive oil, and a pinch of fresh herbs. Let it sit for at least 15 minutes.

  • 3

    Meanwhile, chop the red bell pepper, zucchini, and broccoli into bite-size pieces.

  • 4

    Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.

  • 5

    In a bowl, combine the chopped vegetables with cooked quinoa. Drizzle a little extra lemon juice and olive oil if desired.

  • 6

    Slice the grilled chicken and serve on top of the crispy vegetable and quinoa salad.

  • 7

    Garnish with additional fresh herbs and a squeeze of lemon for extra brightness.