Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

A vibrant bowl featuring zesty lemon herb roasted chicken, fluffy quinoa, and a medley of roasted vegetables. This dish balances tangy, savory flavors with a mix of textures to delight your palate and nourish your body.

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NUTRITION

392kcal
Protein
38.3g
Fat
10.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a bowl, combine lemon juice, olive oil, dried thyme, garlic powder, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with half of the marinade and let it sit for 10 minutes.

  • 4

    Chop the bell peppers, zucchini, and red onion into bite-sized pieces; toss them in the remaining marinade.

  • 5

    Place the chicken breast on a baking sheet and surround with the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, warm the pre-cooked quinoa if needed.

  • 8

    Slice the roasted chicken and serve over a base of quinoa with the roasted vegetables on top.

  • 9

    Enjoy your balanced and flavorful bowl!

Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Roasted Vegetable Quinoa Bowl

A vibrant bowl featuring zesty lemon herb roasted chicken, fluffy quinoa, and a medley of roasted vegetables. This dish balances tangy, savory flavors with a mix of textures to delight your palate and nourish your body.

NUTRITION

392kcal
Protein
38.3g
Fat
10.7g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Thyme

1/2 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    In a bowl, combine lemon juice, olive oil, dried thyme, garlic powder, salt, and pepper to create the marinade.

  • 3

    Coat the chicken breast with half of the marinade and let it sit for 10 minutes.

  • 4

    Chop the bell peppers, zucchini, and red onion into bite-sized pieces; toss them in the remaining marinade.

  • 5

    Place the chicken breast on a baking sheet and surround with the vegetables.

  • 6

    Roast in the oven for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  • 7

    While the chicken and vegetables are roasting, warm the pre-cooked quinoa if needed.

  • 8

    Slice the roasted chicken and serve over a base of quinoa with the roasted vegetables on top.

  • 9

    Enjoy your balanced and flavorful bowl!