Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

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

Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

Enjoy a vibrant bowl featuring crispy, lemon-herb marinated chicken paired with nutty quinoa and a colorful medley of roasted veggies. This dish offers a satisfying crunch with every bite and a bright, zesty finish, making it a perfect balanced meal for any time of day.

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NUTRITION

376kcal
Protein
40.7g
Fat
10.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Pat the chicken breast dry. Coat the chicken with the marinade and let it sit for about 10 minutes.

  • 4

    While marinating, chop the red bell pepper and zucchini into bite-sized pieces and toss them in a little olive oil with salt and pepper.

  • 5

    Place the marinated chicken on the baking tray and arrange the veggies around it. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the veggies are tender and slightly crispy.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. If using pre-cooked quinoa, gently reheat it in a microwave or on the stovetop.

  • 7

    Once the chicken and vegetables are ready, slice the chicken if desired. Serve over a bed of quinoa, and top with the roasted veggies.

  • 8

    Enjoy your crispy lemon-herb chicken and roasted veggie quinoa bowl!

Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

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

Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken and Roasted Veggie Quinoa Bowl

Enjoy a vibrant bowl featuring crispy, lemon-herb marinated chicken paired with nutty quinoa and a colorful medley of roasted veggies. This dish offers a satisfying crunch with every bite and a bright, zesty finish, making it a perfect balanced meal for any time of day.

NUTRITION

376kcal
Protein
40.7g
Fat
10.9g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, mix the lemon juice, olive oil, dried herbs, salt, and pepper to create a marinade.

  • 3

    Pat the chicken breast dry. Coat the chicken with the marinade and let it sit for about 10 minutes.

  • 4

    While marinating, chop the red bell pepper and zucchini into bite-sized pieces and toss them in a little olive oil with salt and pepper.

  • 5

    Place the marinated chicken on the baking tray and arrange the veggies around it. Roast in the oven for 20-25 minutes or until the chicken is cooked through and the veggies are tender and slightly crispy.

  • 6

    Meanwhile, prepare the quinoa if not pre-cooked. If using pre-cooked quinoa, gently reheat it in a microwave or on the stovetop.

  • 7

    Once the chicken and vegetables are ready, slice the chicken if desired. Serve over a bed of quinoa, and top with the roasted veggies.

  • 8

    Enjoy your crispy lemon-herb chicken and roasted veggie quinoa bowl!