Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

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

Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

A vibrant power bowl featuring lean, sliced chicken breast atop a bed of crispy, oven-roasted veggies and fluffy quinoa, all brought together with a bright, zesty herb vinaigrette. This dish offers a satisfying crunch with every bite while delivering balanced macros ideal for a wholesome meal.

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NUTRITION

343kcal
Protein
33.3g
Fat
8.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Chopped Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the sliced red bell pepper, zucchini, red onion, and broccoli florets with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 15-20 minutes until crispy on the edges.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 4-5 minutes per side or until internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    In a small bowl, whisk together lemon juice and chopped fresh herbs to create the zesty vinaigrette.

  • 5

    In a serving bowl, layer the cooked quinoa as the base. Top with the roasted veggies and sliced chicken breast.

  • 6

    Drizzle the herb vinaigrette over the bowl and serve immediately.

Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

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

Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

YOUR SOLIN GENERATED RECIPE

Lean Sliced Chicken and Crispy Veggie Power Bowl with Zesty Herb Vinaigrette

A vibrant power bowl featuring lean, sliced chicken breast atop a bed of crispy, oven-roasted veggies and fluffy quinoa, all brought together with a bright, zesty herb vinaigrette. This dish offers a satisfying crunch with every bite while delivering balanced macros ideal for a wholesome meal.

NUTRITION

343kcal
Protein
33.3g
Fat
8.3g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/2 cup sliced Red Onion

1/2 cup Broccoli Florets

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Chopped Fresh Herbs (Parsley & Basil)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Toss the sliced red bell pepper, zucchini, red onion, and broccoli florets with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 15-20 minutes until crispy on the edges.

  • 3

    Meanwhile, season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 4-5 minutes per side or until internal temperature reaches 165°F. Let rest for a few minutes before slicing.

  • 4

    In a small bowl, whisk together lemon juice and chopped fresh herbs to create the zesty vinaigrette.

  • 5

    In a serving bowl, layer the cooked quinoa as the base. Top with the roasted veggies and sliced chicken breast.

  • 6

    Drizzle the herb vinaigrette over the bowl and serve immediately.