Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor a vibrant bowl featuring tender lemon herb chicken paired with perfectly roasted red bell pepper, zucchini, and red onion atop a bed of fluffy quinoa. This power bowl offers a burst of citrus freshness, aromatic herbs, and a medley of textures that make each bite satisfying and nourishing.

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NUTRITION

362kcal
Protein
33.2g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup cooked Quinoa

1/2 Lemon (juice & zest)

1 tsp Olive Oil

2 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest from half a lemon with olive oil, chopped fresh parsley, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon herb marinade. Let it sit for at least 10 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and a bit more olive oil if desired.

  • 5

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

  • 6

    While the vegetables roast, cook the marinated chicken breast. You can either grill it on a preheated grill or bake it in the oven at 400°F for 18-20 minutes until fully cooked. Slice the chicken once done.

  • 7

    Prepare a bowl with 1/2 cup cooked quinoa as the base. Top with the roasted vegetables and sliced lemon herb chicken.

  • 8

    Garnish with additional fresh parsley if desired and serve warm.

Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor a vibrant bowl featuring tender lemon herb chicken paired with perfectly roasted red bell pepper, zucchini, and red onion atop a bed of fluffy quinoa. This power bowl offers a burst of citrus freshness, aromatic herbs, and a medley of textures that make each bite satisfying and nourishing.

NUTRITION

362kcal
Protein
33.2g
Fat
8.7g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup cooked Quinoa

1/2 Lemon (juice & zest)

1 tsp Olive Oil

2 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a small bowl, combine the juice and zest from half a lemon with olive oil, chopped fresh parsley, salt, and pepper to create a marinade.

  • 3

    Place the chicken breast in a shallow dish and coat it evenly with the lemon herb marinade. Let it sit for at least 10 minutes.

  • 4

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a pinch of salt, pepper, and a bit more olive oil if desired.

  • 5

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

  • 6

    While the vegetables roast, cook the marinated chicken breast. You can either grill it on a preheated grill or bake it in the oven at 400°F for 18-20 minutes until fully cooked. Slice the chicken once done.

  • 7

    Prepare a bowl with 1/2 cup cooked quinoa as the base. Top with the roasted vegetables and sliced lemon herb chicken.

  • 8

    Garnish with additional fresh parsley if desired and serve warm.