Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

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

Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

Savor a wholesome bowl featuring tender roasted chicken infused with a bright lemon-herb marinade complemented by fluffy quinoa and sweet roasted bell peppers. This balanced dish delivers a satisfying mix of protein, fiber, and vibrant flavors, making it a perfect option for a clean and energizing meal.

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NUTRITION

411kcal
Protein
41.3g
Fat
11g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Oregano

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring even coating. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, prepare quinoa according to package instructions if not already cooked.

  • 5

    Slice the bell peppers into strips or bite-sized pieces and toss them lightly with a pinch of salt and a drizzle of olive oil.

  • 6

    Arrange the marinated chicken breast and bell pepper pieces on a baking tray. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the bell peppers are tender and slightly charred.

  • 7

    Slice the cooked chicken and serve over a bowl of quinoa, topped with the roasted bell peppers.

  • 8

    Enjoy your balanced and flavorful meal.

Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

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

Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken Bowl with Quinoa and Roasted Bell Peppers

Savor a wholesome bowl featuring tender roasted chicken infused with a bright lemon-herb marinade complemented by fluffy quinoa and sweet roasted bell peppers. This balanced dish delivers a satisfying mix of protein, fiber, and vibrant flavors, making it a perfect option for a clean and energizing meal.

NUTRITION

411kcal
Protein
41.3g
Fat
11g
Carbs
36.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Yellow Bell Pepper

1 tbsp Lemon Juice

1 tsp Olive Oil

1 clove Garlic

1 tsp Dried Oregano

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, dried oregano, salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour the marinade over it, ensuring even coating. Let it marinate for at least 15 minutes.

  • 4

    While the chicken marinates, prepare quinoa according to package instructions if not already cooked.

  • 5

    Slice the bell peppers into strips or bite-sized pieces and toss them lightly with a pinch of salt and a drizzle of olive oil.

  • 6

    Arrange the marinated chicken breast and bell pepper pieces on a baking tray. Roast in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the bell peppers are tender and slightly charred.

  • 7

    Slice the cooked chicken and serve over a bowl of quinoa, topped with the roasted bell peppers.

  • 8

    Enjoy your balanced and flavorful meal.