Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

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

Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

A vibrant bowl featuring succulent lemon-herb roasted chicken paired with fluffy quinoa, fresh mixed greens, and a medley of crispy roasted vegetables, all lightly drizzled with a zesty lemon dressing.

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NUTRITION

337kcal
Protein
32.7g
Fat
12.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs. Drizzle with a little olive oil and lemon juice.

  • 3

    Roast the chicken on a baking tray for 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 5

    Toss the red bell pepper and zucchini slices with a dash of olive oil, salt, and pepper, then roast them in the oven for about 10-12 minutes until they get slightly crispy.

  • 6

    In a bowl, layer the mixed greens and cooked quinoa. Top with sliced roasted chicken and the crispy vegetables.

  • 7

    Drizzle any remaining lemon juice and olive oil over the bowl, sprinkle additional chopped herbs, and serve warm.

Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

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

Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken Quinoa Bowl with Fresh Greens and Crispy Vegetables

A vibrant bowl featuring succulent lemon-herb roasted chicken paired with fluffy quinoa, fresh mixed greens, and a medley of crispy roasted vegetables, all lightly drizzled with a zesty lemon dressing.

NUTRITION

337kcal
Protein
32.7g
Fat
12.1g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/2 cup Red Bell Pepper

1/2 cup Zucchini

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Rosemary & Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the chicken breast with salt, pepper, and a sprinkle of chopped fresh herbs. Drizzle with a little olive oil and lemon juice.

  • 3

    Roast the chicken on a baking tray for 20-25 minutes or until fully cooked and lightly golden.

  • 4

    While the chicken is roasting, prepare the quinoa as per package instructions if not already cooked.

  • 5

    Toss the red bell pepper and zucchini slices with a dash of olive oil, salt, and pepper, then roast them in the oven for about 10-12 minutes until they get slightly crispy.

  • 6

    In a bowl, layer the mixed greens and cooked quinoa. Top with sliced roasted chicken and the crispy vegetables.

  • 7

    Drizzle any remaining lemon juice and olive oil over the bowl, sprinkle additional chopped herbs, and serve warm.