Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant bowl featuring succulent lemon herb roasted chicken atop a bed of fluffy quinoa and an assortment of crisp, colorful vegetables. The tangy lemon and fragrant herbs bring brightness to every bite in this balanced, nourishing meal.

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NUTRITION

342kcal
Protein
34.3g
Fat
8.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides for 2-3 minutes each until golden.

  • 4

    Transfer the skillet to the oven and roast the chicken for about 15-18 minutes or until fully cooked. Remove from the oven and let it rest for 5 minutes before slicing.

  • 5

    While the chicken is roasting, prepare the vegetables. Lightly steam or sauté the broccoli, red bell pepper, and zucchini until just tender, preserving their vibrant color and crunch.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with the roasted chicken slices and the mixed vegetables.

  • 7

    Drizzle any remaining lemon juice and a sprinkle of fresh herbs over the bowl for an extra burst of flavor. Serve warm.

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant bowl featuring succulent lemon herb roasted chicken atop a bed of fluffy quinoa and an assortment of crisp, colorful vegetables. The tangy lemon and fragrant herbs bring brightness to every bite in this balanced, nourishing meal.

NUTRITION

342kcal
Protein
34.3g
Fat
8.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 cup Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Mixed Fresh Herbs (Thyme, Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with lemon juice, chopped fresh herbs, salt, and pepper.

  • 3

    Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken on both sides for 2-3 minutes each until golden.

  • 4

    Transfer the skillet to the oven and roast the chicken for about 15-18 minutes or until fully cooked. Remove from the oven and let it rest for 5 minutes before slicing.

  • 5

    While the chicken is roasting, prepare the vegetables. Lightly steam or sauté the broccoli, red bell pepper, and zucchini until just tender, preserving their vibrant color and crunch.

  • 6

    Assemble the bowl by placing the cooked quinoa at the base, then topping it with the roasted chicken slices and the mixed vegetables.

  • 7

    Drizzle any remaining lemon juice and a sprinkle of fresh herbs over the bowl for an extra burst of flavor. Serve warm.