Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

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

Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant power bowl featuring tender lemon herb chicken served over a bed of fluffy quinoa and a colorful medley of roasted vegetables. This dish blends tangy citrus with aromatic herbs and perfectly roasted produce to create a satisfying, nutrient-rich meal.

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NUTRITION

420kcal
Protein
43.6g
Fat
11.2g
Carbs
37g

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 sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix lemon juice, olive oil, garlic powder, and dried oregano to create the herb marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 4

    In the meantime, toss broccoli, red bell pepper, and zucchini with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a grill pan or skillet over medium heat and cook the marinated chicken breast for 6-7 minutes per side, or until fully cooked.

  • 7

    Slice the chicken into strips once rested.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, then topping it with roasted vegetables and sliced lemon herb chicken.

  • 9

    Drizzle any remaining marinade over the top for extra flavor and serve immediately.

Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

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

Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Quinoa Power Bowl with Lemon Herb Chicken and Roasted Vegetables

Enjoy a vibrant power bowl featuring tender lemon herb chicken served over a bed of fluffy quinoa and a colorful medley of roasted vegetables. This dish blends tangy citrus with aromatic herbs and perfectly roasted produce to create a satisfying, nutrient-rich meal.

NUTRITION

420kcal
Protein
43.6g
Fat
11.2g
Carbs
37g

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 sliced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix lemon juice, olive oil, garlic powder, and dried oregano to create the herb marinade.

  • 3

    Coat the chicken breast with the marinade and let it sit for at least 15 minutes to absorb the flavors.

  • 4

    In the meantime, toss broccoli, red bell pepper, and zucchini with a little olive oil, salt, and pepper, then spread them on a baking sheet.

  • 5

    Roast the vegetables in the oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 6

    While the vegetables roast, heat a grill pan or skillet over medium heat and cook the marinated chicken breast for 6-7 minutes per side, or until fully cooked.

  • 7

    Slice the chicken into strips once rested.

  • 8

    Assemble your bowl by placing the cooked quinoa at the base, then topping it with roasted vegetables and sliced lemon herb chicken.

  • 9

    Drizzle any remaining marinade over the top for extra flavor and serve immediately.