Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

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

Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

Savor a vibrant bowl combining succulent lemon herb chicken, tender roasted sweet potato, and nutty quinoa, all tossed with fresh herbs and a zesty lemon dressing for a balanced, flavorful meal that’s as pleasing to the palate as it is nutritious.

Try 7 days free, then $12.99 / mo.

NUTRITION

495kcal
Protein
50.7g
Fat
11.6g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup cooked Quinoa

2 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss in a bit of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a small bowl, combine lemon juice, fresh herbs, minced garlic, a dash of olive oil, salt, and pepper to create a marinade.

  • 4

    Place the chicken breast in a shallow dish, pour the marinade over it, and let it sit for at least 10 minutes.

  • 5

    Heat a skillet over medium heat and cook the chicken breast for about 6-7 minutes per side or until fully cooked and golden.

  • 6

    Warm the cooked quinoa if necessary. Slice the chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa, roasted sweet potato cubes, and sliced chicken. Drizzle any remaining lemon herb dressing over the top.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.

Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

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

Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Chicken & Roasted Sweet Potato Quinoa Bowl

Savor a vibrant bowl combining succulent lemon herb chicken, tender roasted sweet potato, and nutty quinoa, all tossed with fresh herbs and a zesty lemon dressing for a balanced, flavorful meal that’s as pleasing to the palate as it is nutritious.

NUTRITION

495kcal
Protein
50.7g
Fat
11.6g
Carbs
46.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Sweet Potato

1/2 cup cooked Quinoa

2 tbsp Lemon Juice

1 tsp Olive Oil

2 tbsp Fresh Herbs

1 clove Garlic

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Peel and cube the sweet potato, then toss in a bit of olive oil, salt, and pepper.

  • 2

    Spread the sweet potato cubes on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

  • 3

    Meanwhile, in a small bowl, combine lemon juice, fresh herbs, minced garlic, a dash of olive oil, salt, and pepper to create a marinade.

  • 4

    Place the chicken breast in a shallow dish, pour the marinade over it, and let it sit for at least 10 minutes.

  • 5

    Heat a skillet over medium heat and cook the chicken breast for about 6-7 minutes per side or until fully cooked and golden.

  • 6

    Warm the cooked quinoa if necessary. Slice the chicken into strips.

  • 7

    Assemble the bowl by layering the quinoa, roasted sweet potato cubes, and sliced chicken. Drizzle any remaining lemon herb dressing over the top.

  • 8

    Serve warm and enjoy your balanced, flavorful meal.