Lemon Garlic Chicken and Roasted Vegetable Power Bowl

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

Lemon Garlic Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken and Roasted Vegetable Power Bowl

Enjoy a bright and flavorful power bowl featuring tender lemon garlic chicken, perfectly roasted seasonal vegetables, and a light bed of quinoa. This dish combines zesty citrus, aromatic garlic, and the natural sweetness of roasted veggies for a satisfying, nutrient-packed meal that's both vibrant and balanced.

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NUTRITION

370kcal
Protein
39.6g
Fat
10.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.5 cup Quinoa (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place chicken breast on a baking sheet and brush generously with the lemon garlic mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet.

  • 6

    Roast the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes or until cooked through, and the vegetables for about 15-20 minutes until tender and slightly charred.

  • 7

    Meanwhile, prepare quinoa according to package instructions.

  • 8

    Slice the cooked chicken and assemble the power bowl by placing quinoa at the base, topping with roasted vegetables, and arranging the sliced chicken on top.

  • 9

    Drizzle with any remaining lemon garlic sauce if desired and serve warm.

Lemon Garlic Chicken and Roasted Vegetable Power Bowl

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

Lemon Garlic Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Garlic Chicken and Roasted Vegetable Power Bowl

Enjoy a bright and flavorful power bowl featuring tender lemon garlic chicken, perfectly roasted seasonal vegetables, and a light bed of quinoa. This dish combines zesty citrus, aromatic garlic, and the natural sweetness of roasted veggies for a satisfying, nutrient-packed meal that's both vibrant and balanced.

NUTRITION

370kcal
Protein
39.6g
Fat
10.7g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

0.5 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Zucchini

0.5 cup Quinoa (cooked)

1 tsp Olive Oil

1 tbsp Lemon Juice

2 cloves Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.

  • 3

    Place chicken breast on a baking sheet and brush generously with the lemon garlic mixture.

  • 4

    Chop broccoli, red bell pepper, and zucchini into bite-sized pieces. Toss them with a little olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet.

  • 6

    Roast the chicken and vegetables in the oven. Bake the chicken for about 20-25 minutes or until cooked through, and the vegetables for about 15-20 minutes until tender and slightly charred.

  • 7

    Meanwhile, prepare quinoa according to package instructions.

  • 8

    Slice the cooked chicken and assemble the power bowl by placing quinoa at the base, topping with roasted vegetables, and arranging the sliced chicken on top.

  • 9

    Drizzle with any remaining lemon garlic sauce if desired and serve warm.