Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

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

Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

Enjoy a vibrant bowl featuring succulent lemon-herb roasted chicken paired with a medley of roasted broccoli, red bell pepper, and zucchini over a base of fluffy brown rice. This dish balances tangy citrus notes with aromatic herbs, offering a wholesome, satisfying meal.

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NUTRITION

407kcal
Protein
42.1g
Fat
10.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Herbs (Thyme & Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking sheet, and brush it generously with the marinade. Allow it to sit for 10 minutes.

  • 4

    On a separate baking sheet, toss broccoli, red bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper.

  • 5

    Place both baking sheets in the oven. Roast the vegetables for about 20 minutes until tender and slightly caramelized, and roast the chicken for 20-25 minutes until fully cooked.

  • 6

    While the chicken and vegetables roast, prepare the brown rice according to package directions if not already cooked.

  • 7

    Slice the roasted chicken and layer it over a bowl of brown rice. Top with the roasted vegetables.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve warm.

Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

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

Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Roasted Vegetable Rice Bowl

Enjoy a vibrant bowl featuring succulent lemon-herb roasted chicken paired with a medley of roasted broccoli, red bell pepper, and zucchini over a base of fluffy brown rice. This dish balances tangy citrus notes with aromatic herbs, offering a wholesome, satisfying meal.

NUTRITION

407kcal
Protein
42.1g
Fat
10.2g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup cooked Brown Rice

1 cup Broccoli

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Dried Herbs (Thyme & Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast on a baking sheet, and brush it generously with the marinade. Allow it to sit for 10 minutes.

  • 4

    On a separate baking sheet, toss broccoli, red bell pepper, and zucchini with a light drizzle of olive oil, salt, and pepper.

  • 5

    Place both baking sheets in the oven. Roast the vegetables for about 20 minutes until tender and slightly caramelized, and roast the chicken for 20-25 minutes until fully cooked.

  • 6

    While the chicken and vegetables roast, prepare the brown rice according to package directions if not already cooked.

  • 7

    Slice the roasted chicken and layer it over a bowl of brown rice. Top with the roasted vegetables.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve warm.