Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

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

Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

Enjoy a vibrant, refreshing meal where tender shredded chicken is infused with bright lemon and aromatic herbs, served over a bed of fluffy quinoa and accompanied by sweet, roasted bell peppers. This dish delivers balanced protein and delicious flavor in every bite.

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NUTRITION

397kcal
Protein
45g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, shredded)

½ cup cooked Quinoa

1 cup roasted Bell Peppers

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell peppers.

  • 2

    Slice the bell peppers into strips, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the cooked chicken breast with lemon juice, fresh herbs, salt, and pepper. If the chicken is not already shredded, use two forks to shred it into bite-sized pieces.

  • 4

    Prepare quinoa as per package instructions, typically simmering ½ cup of uncooked quinoa until it absorbs water and becomes fluffy. Alternatively, use pre-cooked quinoa.

  • 5

    In a bowl, gently combine the shredded lemon-herb chicken with the roasted bell peppers.

  • 6

    Plate a serving of quinoa, then top with the lemon-herb chicken and roasted bell peppers. Drizzle with a little extra lemon juice if desired.

  • 7

    Serve warm and enjoy a balanced, flavorful meal.

Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

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

Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Shredded Chicken with Quinoa and Roasted Bell Peppers

Enjoy a vibrant, refreshing meal where tender shredded chicken is infused with bright lemon and aromatic herbs, served over a bed of fluffy quinoa and accompanied by sweet, roasted bell peppers. This dish delivers balanced protein and delicious flavor in every bite.

NUTRITION

397kcal
Protein
45g
Fat
11.5g
Carbs
29g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (cooked, shredded)

½ cup cooked Quinoa

1 cup roasted Bell Peppers

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the bell peppers.

  • 2

    Slice the bell peppers into strips, toss with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.

  • 3

    Meanwhile, season the cooked chicken breast with lemon juice, fresh herbs, salt, and pepper. If the chicken is not already shredded, use two forks to shred it into bite-sized pieces.

  • 4

    Prepare quinoa as per package instructions, typically simmering ½ cup of uncooked quinoa until it absorbs water and becomes fluffy. Alternatively, use pre-cooked quinoa.

  • 5

    In a bowl, gently combine the shredded lemon-herb chicken with the roasted bell peppers.

  • 6

    Plate a serving of quinoa, then top with the lemon-herb chicken and roasted bell peppers. Drizzle with a little extra lemon juice if desired.

  • 7

    Serve warm and enjoy a balanced, flavorful meal.