Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

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

Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

Savor a vibrant bowl featuring tender, crispy lemon herb chicken paired with a colorful medley of roasted vegetables and nutty quinoa. This power bowl is bursting with fresh garden flavors, accented by a light olive oil and lemon dressing that elevates the dish while keeping it balanced and energizing.

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NUTRITION

355kcal
Protein
41.5g
Fat
10.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup Cooked Quinoa

1/2 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Mixed Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, fresh herbs, garlic powder, salt, and pepper.

  • 3

    Coat the chicken breast with the lemon herb mixture and let it marinate for 10 minutes.

  • 4

    Toss the broccoli, red bell pepper, and zucchini in olive oil, salt, and pepper.

  • 5

    Place the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 18-22 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Prepare the power bowl by layering the cooked quinoa and fresh spinach in a bowl, then top with the roasted vegetables and sliced chicken.

  • 8

    Drizzle any remaining lemon herb dressing over the bowl and serve warm.

Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

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

Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken with Roasted Vegetable Power Bowl

Savor a vibrant bowl featuring tender, crispy lemon herb chicken paired with a colorful medley of roasted vegetables and nutty quinoa. This power bowl is bursting with fresh garden flavors, accented by a light olive oil and lemon dressing that elevates the dish while keeping it balanced and energizing.

NUTRITION

355kcal
Protein
41.5g
Fat
10.4g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Broccoli Florets

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1/4 cup Cooked Quinoa

1/2 cup Fresh Spinach

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Mixed Herbs

1/2 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, mix lemon juice, fresh herbs, garlic powder, salt, and pepper.

  • 3

    Coat the chicken breast with the lemon herb mixture and let it marinate for 10 minutes.

  • 4

    Toss the broccoli, red bell pepper, and zucchini in olive oil, salt, and pepper.

  • 5

    Place the marinated chicken and vegetables on a baking sheet lined with parchment paper.

  • 6

    Roast in the oven for 18-22 minutes or until the chicken is fully cooked and the vegetables are tender and slightly caramelized.

  • 7

    Prepare the power bowl by layering the cooked quinoa and fresh spinach in a bowl, then top with the roasted vegetables and sliced chicken.

  • 8

    Drizzle any remaining lemon herb dressing over the bowl and serve warm.