Crispy Lemon Herb Chicken and 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 and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor a vibrant power bowl featuring crispy lemon herb chicken paired with a medley of roasted seasonal vegetables and a bed of fluffy quinoa. Every bite is a refreshing mix of tangy lemon, aromatic herbs, and the natural sweetness of roasted veggies, creating a meal that is as nutritionally balanced as it is delicious.

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NUTRITION

418kcal
Protein
39.3g
Fat
12.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 cup Cooked Quinoa

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, pat the chicken breast dry. Season it with salt, pepper, and finely chopped fresh herbs.

  • 5

    Heat a skillet over medium-high heat and add a light drizzle of olive oil. Cook the chicken for about 5-6 minutes per side until the outside is crispy and the internal temperature reaches 165°F.

  • 6

    Once cooked, drizzle the chicken with lemon juice.

  • 7

    In a bowl, combine the roasted vegetables with cooked quinoa. Slice the chicken and place on top to assemble your power bowl.

  • 8

    Garnish with extra fresh herbs if desired, and serve warm.

Crispy Lemon Herb Chicken and 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 and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor a vibrant power bowl featuring crispy lemon herb chicken paired with a medley of roasted seasonal vegetables and a bed of fluffy quinoa. Every bite is a refreshing mix of tangy lemon, aromatic herbs, and the natural sweetness of roasted veggies, creating a meal that is as nutritionally balanced as it is delicious.

NUTRITION

418kcal
Protein
39.3g
Fat
12.9g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Zucchini)

1/2 cup Cooked Quinoa

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Rosemary, Thyme, Parsley)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a bowl, toss the mixed vegetables with olive oil, a pinch of salt, and pepper. Spread them evenly on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, pat the chicken breast dry. Season it with salt, pepper, and finely chopped fresh herbs.

  • 5

    Heat a skillet over medium-high heat and add a light drizzle of olive oil. Cook the chicken for about 5-6 minutes per side until the outside is crispy and the internal temperature reaches 165°F.

  • 6

    Once cooked, drizzle the chicken with lemon juice.

  • 7

    In a bowl, combine the roasted vegetables with cooked quinoa. Slice the chicken and place on top to assemble your power bowl.

  • 8

    Garnish with extra fresh herbs if desired, and serve warm.