Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

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

Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

A bright and savory bowl combining tender lemon herb roasted chicken, a mix of crisp roasted vegetables, and fluffy quinoa. This dish bursts with herby aromas and a refreshing citrus kick, making it a balanced and satisfying meal perfect for any time of day.

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NUTRITION

415kcal
Protein
43.7g
Fat
11.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/2 cup cooked quinoa

100g broccoli

80g red bell pepper

80g zucchini

1 tsp olive oil

1 tbsp lemon juice

1 tsp mixed dried herbs (thyme & rosemary)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with lemon juice, mixed dried herbs, salt, and pepper. Place on a baking sheet.

  • 3

    Cut the broccoli into florets, slice the red bell pepper, and half the zucchini lengthwise. Toss the vegetables with olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the chicken and vegetables in the oven. The chicken should bake for about 20-25 minutes or until thoroughly cooked, while the vegetables roast for 15-20 minutes until crispy and tender.

  • 5

    Meanwhile, prepare the quinoa as per package instructions.

  • 6

    Once cooked, slice the roasted chicken and combine with the quinoa and roasted vegetables in a bowl.

  • 7

    Drizzle with an additional squeeze of lemon juice if desired and serve warm.

Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

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

Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Crispy Roasted Vegetable Bowl

A bright and savory bowl combining tender lemon herb roasted chicken, a mix of crisp roasted vegetables, and fluffy quinoa. This dish bursts with herby aromas and a refreshing citrus kick, making it a balanced and satisfying meal perfect for any time of day.

NUTRITION

415kcal
Protein
43.7g
Fat
11.1g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

4 oz roasted chicken breast

1/2 cup cooked quinoa

100g broccoli

80g red bell pepper

80g zucchini

1 tsp olive oil

1 tbsp lemon juice

1 tsp mixed dried herbs (thyme & rosemary)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Season the chicken breast with lemon juice, mixed dried herbs, salt, and pepper. Place on a baking sheet.

  • 3

    Cut the broccoli into florets, slice the red bell pepper, and half the zucchini lengthwise. Toss the vegetables with olive oil, salt, and pepper on a separate baking sheet.

  • 4

    Roast the chicken and vegetables in the oven. The chicken should bake for about 20-25 minutes or until thoroughly cooked, while the vegetables roast for 15-20 minutes until crispy and tender.

  • 5

    Meanwhile, prepare the quinoa as per package instructions.

  • 6

    Once cooked, slice the roasted chicken and combine with the quinoa and roasted vegetables in a bowl.

  • 7

    Drizzle with an additional squeeze of lemon juice if desired and serve warm.