Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

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

Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

Savor a zesty, wholesome bowl that features tender lemon-herb roasted chicken paired with a colorful medley of crispy roasted vegetables and a bed of fluffy quinoa. This balanced dish is designed to nourish and delight, making it a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

422kcal
Protein
42.7g
Fat
13.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and fresh herbs. Season with salt and pepper as desired.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon-herb mixture. Let it marinate for 10 minutes if time allows.

  • 4

    Arrange broccoli, Brussels sprouts, and red bell pepper on a baking sheet. Drizzle a little olive oil, season with salt and pepper, and toss to coat.

  • 5

    Place the chicken in the oven alongside the vegetables. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F, and roast the vegetables for 15-20 minutes until tender and slightly crispy.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 7

    Assemble the bowl by placing a base of quinoa, then layering the roasted vegetables and sliced chicken on top.

  • 8

    Finish with an extra squeeze of lemon and a sprinkle of fresh herbs before serving.

Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

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

Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Crispy Veggie Bowl

Savor a zesty, wholesome bowl that features tender lemon-herb roasted chicken paired with a colorful medley of crispy roasted vegetables and a bed of fluffy quinoa. This balanced dish is designed to nourish and delight, making it a perfect meal for breakfast, lunch, or dinner.

NUTRITION

422kcal
Protein
42.7g
Fat
13.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Brussels Sprouts

1/2 cup Red Bell Pepper

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, and fresh herbs. Season with salt and pepper as desired.

  • 3

    Place the chicken breast in a baking dish and coat it evenly with the lemon-herb mixture. Let it marinate for 10 minutes if time allows.

  • 4

    Arrange broccoli, Brussels sprouts, and red bell pepper on a baking sheet. Drizzle a little olive oil, season with salt and pepper, and toss to coat.

  • 5

    Place the chicken in the oven alongside the vegetables. Roast the chicken for about 20-25 minutes or until the internal temperature reaches 165°F, and roast the vegetables for 15-20 minutes until tender and slightly crispy.

  • 6

    While the chicken and vegetables are roasting, prepare the quinoa according to package instructions.

  • 7

    Assemble the bowl by placing a base of quinoa, then layering the roasted vegetables and sliced chicken on top.

  • 8

    Finish with an extra squeeze of lemon and a sprinkle of fresh herbs before serving.