Lemon-Herb 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 Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Roasted Vegetable Quinoa Bowl

Savor a vibrant bowl of marinated lemon-herb chicken paired with fluffy quinoa and a medley of roasted vegetables. Each bite offers a delightful balance of tangy citrus, savory herbs, and natural sweetness from the veggies, making for a nourishing meal that is as delicious as it is balanced.

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NUTRITION

374kcal
Protein
38.2g
Fat
10.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, Lean

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli and Bell Pepper)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Mixed Fresh Herbs (Parsley, Thyme)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together fresh lemon juice, olive oil, and chopped herbs. Season with a pinch of salt and black pepper.

  • 3

    Place the chicken breast on a cutting board and, if desired, pound it slightly to ensure even cooking. Brush it generously with the lemon-herb marinade.

  • 4

    Arrange the chicken along with the mixed vegetables on the prepared baking sheet. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    While roasting, prepare the quinoa according to package instructions or heat pre-cooked quinoa until warm.

  • 7

    Once cooked, slice the chicken into strips and assemble the bowl with a base of quinoa, topped with roasted vegetables and chicken.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve warm.

Lemon-Herb 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 Chicken and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken and Roasted Vegetable Quinoa Bowl

Savor a vibrant bowl of marinated lemon-herb chicken paired with fluffy quinoa and a medley of roasted vegetables. Each bite offers a delightful balance of tangy citrus, savory herbs, and natural sweetness from the veggies, making for a nourishing meal that is as delicious as it is balanced.

NUTRITION

374kcal
Protein
38.2g
Fat
10.4g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast, Lean

1/2 cup cooked Quinoa

1 cup Mixed Vegetables (Broccoli and Bell Pepper)

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 tablespoons Mixed Fresh Herbs (Parsley, Thyme)

PREPARATION

  • 1

    Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together fresh lemon juice, olive oil, and chopped herbs. Season with a pinch of salt and black pepper.

  • 3

    Place the chicken breast on a cutting board and, if desired, pound it slightly to ensure even cooking. Brush it generously with the lemon-herb marinade.

  • 4

    Arrange the chicken along with the mixed vegetables on the prepared baking sheet. Drizzle any remaining marinade over the vegetables.

  • 5

    Roast in the oven for about 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

  • 6

    While roasting, prepare the quinoa according to package instructions or heat pre-cooked quinoa until warm.

  • 7

    Once cooked, slice the chicken into strips and assemble the bowl with a base of quinoa, topped with roasted vegetables and chicken.

  • 8

    Finish with an extra squeeze of lemon if desired, and serve warm.