Warm Lemon Herb Chicken and Roasted Veggie Bowl

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

Warm Lemon Herb Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Warm Lemon Herb Chicken and Roasted Veggie Bowl

Savor the bright flavors of tender lemon herb chicken served over a vibrant bed of roasted seasonal vegetables and fluffy quinoa. This bowl offers a harmonious balance of zesty citrus, aromatic herbs, and a gentle crunch from perfectly roasted veggies for a satisfying and nourishing meal.

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NUTRITION

406kcal
Protein
44.4g
Fat
11.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the lemon juice, olive oil, and a generous pinch of your favorite herbs (such as thyme and parsley) to create a vibrant marinade.

  • 3

    Place the chicken breast on a cutting board and gently pound it to an even thickness. Brush both sides with the lemon herb marinade and let it sit for about 10 minutes.

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Spread the mixed veggies around the chicken.

  • 6

    Roast in the oven for approximately 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Slice the roasted chicken and serve it over a bed of quinoa, topped with the roasted vegetables. Enjoy your warm, fresh, and nutrient-packed bowl!

Warm Lemon Herb Chicken and Roasted Veggie Bowl

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

Warm Lemon Herb Chicken and Roasted Veggie Bowl

YOUR SOLIN GENERATED RECIPE

Warm Lemon Herb Chicken and Roasted Veggie Bowl

Savor the bright flavors of tender lemon herb chicken served over a vibrant bed of roasted seasonal vegetables and fluffy quinoa. This bowl offers a harmonious balance of zesty citrus, aromatic herbs, and a gentle crunch from perfectly roasted veggies for a satisfying and nourishing meal.

NUTRITION

406kcal
Protein
44.4g
Fat
11.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Zucchini

1/2 cup Red Bell Pepper

1/2 cup Broccoli

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    In a small bowl, combine the lemon juice, olive oil, and a generous pinch of your favorite herbs (such as thyme and parsley) to create a vibrant marinade.

  • 3

    Place the chicken breast on a cutting board and gently pound it to an even thickness. Brush both sides with the lemon herb marinade and let it sit for about 10 minutes.

  • 4

    Meanwhile, chop the zucchini, red bell pepper, and broccoli into bite-sized pieces. Toss them lightly with a drizzle of olive oil, salt, and pepper.

  • 5

    Arrange the marinated chicken on a baking sheet lined with parchment paper. Spread the mixed veggies around the chicken.

  • 6

    Roast in the oven for approximately 18-20 minutes until the chicken is cooked through and the vegetables are tender and slightly caramelized.

  • 7

    While roasting, prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Slice the roasted chicken and serve it over a bed of quinoa, topped with the roasted vegetables. Enjoy your warm, fresh, and nutrient-packed bowl!