Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

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

Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring tender lemon herb chicken, fluffy quinoa, and a colorful medley of crispy roasted vegetables. This dish balances fresh, zesty flavors with a satisfying crunch – perfect for a hearty and healthy meal any time of day.

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NUTRITION

394kcal
Protein
38.9g
Fat
10.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) Chicken Breast

0.5 cup cooked Quinoa (93g)

1 cup Broccoli (91g)

0.5 medium Red Bell Pepper (60g)

0.5 tablespoon Olive Oil (6.8g)

1 tablespoon Lemon Juice (15g)

1 Garlic clove

2 tablespoons Fresh Herbs (Parsley & Thyme) (6g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Marinate the chicken breast by combining lemon juice, minced garlic, chopped fresh herbs, salt, and pepper in a small bowl.

  • 3

    Coat the chicken breast evenly in the marinade and let it sit for at least 15 minutes.

  • 4

    Prepare the vegetables by cutting broccoli into florets and slicing red bell pepper into strips.

  • 5

    Toss the vegetables in olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until they become crispy around the edges.

  • 7

    While the vegetables are roasting, grill or pan-sear the chicken breast over medium heat for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Warm up the cooked quinoa if needed.

  • 9

    Assemble the bowl by placing the quinoa as a base, topping with sliced chicken breast, and adding the roasted vegetables on the side.

  • 10

    Garnish with additional fresh herbs if desired and serve immediately.

Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

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

Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Quinoa Bowl with Lemon Herb Chicken and Crispy Roasted Vegetables

Enjoy a vibrant bowl featuring tender lemon herb chicken, fluffy quinoa, and a colorful medley of crispy roasted vegetables. This dish balances fresh, zesty flavors with a satisfying crunch – perfect for a hearty and healthy meal any time of day.

NUTRITION

394kcal
Protein
38.9g
Fat
10.6g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (120g) Chicken Breast

0.5 cup cooked Quinoa (93g)

1 cup Broccoli (91g)

0.5 medium Red Bell Pepper (60g)

0.5 tablespoon Olive Oil (6.8g)

1 tablespoon Lemon Juice (15g)

1 Garlic clove

2 tablespoons Fresh Herbs (Parsley & Thyme) (6g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Marinate the chicken breast by combining lemon juice, minced garlic, chopped fresh herbs, salt, and pepper in a small bowl.

  • 3

    Coat the chicken breast evenly in the marinade and let it sit for at least 15 minutes.

  • 4

    Prepare the vegetables by cutting broccoli into florets and slicing red bell pepper into strips.

  • 5

    Toss the vegetables in olive oil, salt, and pepper, and spread them out on a baking sheet.

  • 6

    Roast the vegetables in the oven for 15-20 minutes until they become crispy around the edges.

  • 7

    While the vegetables are roasting, grill or pan-sear the chicken breast over medium heat for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 8

    Warm up the cooked quinoa if needed.

  • 9

    Assemble the bowl by placing the quinoa as a base, topping with sliced chicken breast, and adding the roasted vegetables on the side.

  • 10

    Garnish with additional fresh herbs if desired and serve immediately.