YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Chicken and Roasted Veggie Power Bowl
Savor the bright and zesty flavors of this power bowl featuring tender lemon-garlic chicken paired with a medley of roasted veggies and hearty chickpeas. This dish offers a balanced bite with a refreshing citrus kick and a warm, savory finish—perfect for a satisfying dinner that supports your protein and calorie goals.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Chickpeas, canned, drained
1 cup Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)
1 tsp Olive Oil
1 tbsp Lemon Juice (from about 1/2 lemon)
2 Garlic cloves
PREPARATION
Preheat your oven to 425°F.
In a small bowl, whisk together olive oil, lemon juice, and minced garlic to create the marinade.
Place the chicken breast in a shallow dish and coat evenly with half of the marinade. Let it rest for 10 minutes.
Meanwhile, toss the mixed vegetables and chickpeas with the remaining marinade. Spread them out on a baking sheet lined with parchment paper.
Roast the vegetables and chickpeas in the preheated oven for 20-25 minutes or until the veggies are tender and slightly charred.
While the vegetables roast, heat a skillet over medium heat and cook the chicken breast for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
Slice the cooked chicken breast into strips.
Assemble the bowl by layering the roasted chickpeas and vegetables, then top with sliced chicken.
Drizzle any remaining juices over the bowl and serve warm.