Lemon Herb Roasted Chicken and Veggie Bowl

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

Lemon Herb Roasted Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggie Bowl

Savor this bright and healthy bowl featuring succulent lemon herb roasted chicken paired with a medley of roasted veggies and a hint of quinoa. Perfectly balanced with a zesty dressing and aromatic herbs, it’s a delicious meal to fuel your day.

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NUTRITION

338kcal
Protein
39.9g
Fat
10.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 teaspoon Olive Oil

1/3 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 tablespoon fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with olive oil and season with salt, pepper, and chopped fresh herbs.

  • 3

    Arrange the broccoli, red bell pepper, and zucchini around the chicken. Drizzle a little extra olive oil over the vegetables and sprinkle with salt and pepper.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken and veggies roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once the chicken and vegetables are done, drizzle them with fresh lemon juice.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then topping with sliced chicken and roasted vegetables.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful meal.

Lemon Herb Roasted Chicken and Veggie Bowl

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

Lemon Herb Roasted Chicken and Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Veggie Bowl

Savor this bright and healthy bowl featuring succulent lemon herb roasted chicken paired with a medley of roasted veggies and a hint of quinoa. Perfectly balanced with a zesty dressing and aromatic herbs, it’s a delicious meal to fuel your day.

NUTRITION

338kcal
Protein
39.9g
Fat
10.2g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Broccoli, chopped

1/2 cup Red Bell Pepper, sliced

1/2 cup Zucchini, sliced

1 teaspoon Olive Oil

1/3 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 tablespoon fresh Herbs (Thyme & Rosemary)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Place the chicken breast on a lightly greased baking sheet. Drizzle with olive oil and season with salt, pepper, and chopped fresh herbs.

  • 3

    Arrange the broccoli, red bell pepper, and zucchini around the chicken. Drizzle a little extra olive oil over the vegetables and sprinkle with salt and pepper.

  • 4

    Roast in the oven for about 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 5

    While the chicken and veggies roast, prepare the quinoa according to package instructions if not already cooked.

  • 6

    Once the chicken and vegetables are done, drizzle them with fresh lemon juice.

  • 7

    Assemble the bowl by layering the cooked quinoa at the base, then topping with sliced chicken and roasted vegetables.

  • 8

    Serve immediately and enjoy your nutrient-packed, flavorful meal.