Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant bowl featuring tender roasted chicken infused with zesty lemon and fresh herbs, nestled over a bed of fluffy quinoa and colorful roasted vegetables. This dish harmonizes a medley of textures and flavors that celebrate clean eating without sacrificing taste.

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NUTRITION

335kcal
Protein
32.4g
Fat
9.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, and finely chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Add mixed vegetables to another baking dish and drizzle with a little olive oil, salt, and pepper.

  • 5

    Roast the chicken and vegetables in the oven. Cook the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 15-20 minutes until tender.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the roasted chicken and serve it over a bowl of quinoa with the roasted vegetables.

  • 8

    Finish by drizzling any remaining lemon herb sauce over the bowl and enjoy your nutritious, balanced meal.

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

Savor a vibrant bowl featuring tender roasted chicken infused with zesty lemon and fresh herbs, nestled over a bed of fluffy quinoa and colorful roasted vegetables. This dish harmonizes a medley of textures and flavors that celebrate clean eating without sacrificing taste.

NUTRITION

335kcal
Protein
32.4g
Fat
9.6g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Vegetables

1 tsp Olive Oil

1 tbsp Lemon Juice

1 garlic clove

2 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, mix olive oil, lemon juice, minced garlic, and finely chopped fresh herbs. Season with salt and pepper.

  • 3

    Place the chicken breast on a baking sheet and brush both sides with the lemon herb mixture.

  • 4

    Add mixed vegetables to another baking dish and drizzle with a little olive oil, salt, and pepper.

  • 5

    Roast the chicken and vegetables in the oven. Cook the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F, and roast the vegetables for 15-20 minutes until tender.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Slice the roasted chicken and serve it over a bowl of quinoa with the roasted vegetables.

  • 8

    Finish by drizzling any remaining lemon herb sauce over the bowl and enjoy your nutritious, balanced meal.