YOUR SOLIN GENERATED RECIPE
Lemon Herb Chicken and Roasted Vegetable Grain Bowl with Creamy Avocado Dressing
Enjoy a vibrant bowl featuring lean lemon herb chicken, fluffy quinoa, and a medley of roasted vegetables, all topped with a creamy avocado dressing enhanced with fresh lemon juice and aromatic herbs. This dish balances hearty protein with bright, zesty flavors and satisfying textures, making it perfect for a nourishing meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Cooked Quinoa
1/2 cup Sliced Red Bell Pepper
1/2 cup Sliced Zucchini
1/4 cup Sliced Red Onion
1/4 medium Avocado
1 tsp Olive Oil
1 tbsp Fresh Lemon Juice
2 tbsp Mixed Fresh Herbs
PREPARATION
Preheat the oven to 425°F.
Season the chicken breast with half of the fresh lemon juice, chopped herbs, salt, and pepper. Let it marinate for about 10 minutes.
Meanwhile, toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.
Place the vegetables in the preheated oven and roast for 15-20 minutes until they are tender and begin to caramelize, stirring halfway through.
While the vegetables roast, cook the chicken breast in a skillet over medium-high heat for about 4-5 minutes per side until fully cooked and juices run clear, or finish in the oven if preferred.
Prepare the grain bowl by placing the cooked quinoa in a serving bowl, then top with mixed roasted vegetables.
Slice the chicken and arrange it on top of the quinoa and veggies.
For the creamy avocado dressing, blend the avocado with the remaining lemon juice, herbs, a pinch of salt, and a splash of water until smooth. Adjust the consistency as desired.
Drizzle the avocado dressing over the bowl and serve immediately.