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

Savor a vibrant bowl of tender lemon-herb chicken paired with fluffy quinoa and a medley of roasted vegetables. This dish features bright citrus notes and a delightful herbaceous aroma, perfectly balanced with the warmth of oven-roasted veggies, creating a nourishing and satisfying meal.

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NUTRITION

395kcal
Protein
37.3g
Fat
10.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Herbs (Thyme & Rosemary)

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PREPARATION

  • 1

    Preheat your oven to 400°F. In a small bowl, whisk together lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 2

    Place the chicken breast on a cutting board and pound it slightly if needed for even cooking. Brush both sides generously with the lemon-herb mixture and let it marinate for 10-15 minutes.

  • 3

    Meanwhile, chop your choice of vegetables (such as bell pepper, zucchini, and red onion) into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa by warming the pre-cooked quinoa or cooking according to package instructions if using raw quinoa.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, topping it with sliced lemon-herb chicken, and arranging the roasted vegetables around the bowl.

  • 8

    Drizzle any remaining lemon-herb dressing over the bowl, garnish with extra herbs if desired, 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

Savor a vibrant bowl of tender lemon-herb chicken paired with fluffy quinoa and a medley of roasted vegetables. This dish features bright citrus notes and a delightful herbaceous aroma, perfectly balanced with the warmth of oven-roasted veggies, creating a nourishing and satisfying meal.

NUTRITION

395kcal
Protein
37.3g
Fat
10.5g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 tablespoon Fresh Herbs (Thyme & Rosemary)

PREPARATION

  • 1

    Preheat your oven to 400°F. In a small bowl, whisk together lemon juice, olive oil, minced garlic, and chopped fresh herbs.

  • 2

    Place the chicken breast on a cutting board and pound it slightly if needed for even cooking. Brush both sides generously with the lemon-herb mixture and let it marinate for 10-15 minutes.

  • 3

    Meanwhile, chop your choice of vegetables (such as bell pepper, zucchini, and red onion) into bite-sized pieces. Toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet lined with parchment paper and roast in the preheated oven for about 20 minutes, or until they are tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for approximately 5-6 minutes per side or until the internal temperature reaches 165°F.

  • 6

    Prepare the quinoa by warming the pre-cooked quinoa or cooking according to package instructions if using raw quinoa.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, topping it with sliced lemon-herb chicken, and arranging the roasted vegetables around the bowl.

  • 8

    Drizzle any remaining lemon-herb dressing over the bowl, garnish with extra herbs if desired, and serve immediately.