Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

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

Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

A vibrant bowl featuring golden, crispy chicken paired with a medley of roasted broccoli and red bell pepper, complemented by a tangy lemon-olive oil dressing. This dish offers an exhilarating mix of textures and flavors, delivering a satisfying crunch and a burst of zesty freshness in every bite.

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NUTRITION

389kcal
Protein
42.5g
Fat
10.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

50g Broccoli

50g Red Bell Pepper

0.33 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Panko Breadcrumbs

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the broccoli and red bell pepper into bite-sized pieces; toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Dredge lightly in panko breadcrumbs to create a crispy coating.

  • 5

    Heat a non-stick skillet over medium heat and add a small amount of olive oil. Cook the chicken breast for about 4-5 minutes per side until golden and cooked through.

  • 6

    Prepare the zesty dressing by whisking together olive oil and lemon juice with a pinch of salt and pepper.

  • 7

    In a bowl, assemble the cooked quinoa as the base, then layer on the roasted veggies and sliced crispy chicken.

  • 8

    Drizzle the zesty dressing over the bowl and serve immediately.

Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

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

Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Bowl with Zesty Dressing

A vibrant bowl featuring golden, crispy chicken paired with a medley of roasted broccoli and red bell pepper, complemented by a tangy lemon-olive oil dressing. This dish offers an exhilarating mix of textures and flavors, delivering a satisfying crunch and a burst of zesty freshness in every bite.

NUTRITION

389kcal
Protein
42.5g
Fat
10.3g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

50g Broccoli

50g Red Bell Pepper

0.33 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Panko Breadcrumbs

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the broccoli and red bell pepper into bite-sized pieces; toss them lightly with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for 15-20 minutes until they are tender and slightly charred at the edges.

  • 4

    Meanwhile, season the chicken breast with salt and pepper. Dredge lightly in panko breadcrumbs to create a crispy coating.

  • 5

    Heat a non-stick skillet over medium heat and add a small amount of olive oil. Cook the chicken breast for about 4-5 minutes per side until golden and cooked through.

  • 6

    Prepare the zesty dressing by whisking together olive oil and lemon juice with a pinch of salt and pepper.

  • 7

    In a bowl, assemble the cooked quinoa as the base, then layer on the roasted veggies and sliced crispy chicken.

  • 8

    Drizzle the zesty dressing over the bowl and serve immediately.