Lemon Herb Roasted 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 Herb Roasted Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring tender lemon herb roasted chicken paired with a medley of roasted vegetables and fluffy quinoa. This balanced bowl is drizzled with a light olive oil dressing and a splash of fresh lemon, creating an uplifting meal for any time of day.

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NUTRITION

394kcal
Protein
37.2g
Fat
11.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme, Rosemary)

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, letting it sit for at least 15 minutes.

  • 4

    Meanwhile, toss the mixed vegetables with the remaining marinade on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, cook the chicken breast in a skillet over medium heat for about 6-7 minutes per side or until cooked through, or alternatively roast it in the oven alongside the vegetables if preferred.

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Assemble the power bowl by layering cooked quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 9

    Finish with an extra squeeze of lemon juice or a light drizzle of olive oil if desired, and serve warm.

Lemon Herb Roasted 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 Herb Roasted Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Roasted Vegetable Power Bowl

Enjoy a vibrant power bowl featuring tender lemon herb roasted chicken paired with a medley of roasted vegetables and fluffy quinoa. This balanced bowl is drizzled with a light olive oil dressing and a splash of fresh lemon, creating an uplifting meal for any time of day.

NUTRITION

394kcal
Protein
37.2g
Fat
11.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Mixed Vegetables (Broccoli, Bell Pepper, Red Onion)

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Herbs (Thyme, Rosemary)

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine lemon juice, olive oil, chopped fresh herbs, salt, and pepper to create the marinade.

  • 3

    Place the chicken breast in a shallow dish and pour half of the marinade over it, letting it sit for at least 15 minutes.

  • 4

    Meanwhile, toss the mixed vegetables with the remaining marinade on a baking sheet.

  • 5

    Roast the vegetables in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 6

    While the vegetables roast, cook the chicken breast in a skillet over medium heat for about 6-7 minutes per side or until cooked through, or alternatively roast it in the oven alongside the vegetables if preferred.

  • 7

    Prepare the quinoa as per package instructions if not pre-cooked.

  • 8

    Assemble the power bowl by layering cooked quinoa at the base, topping with sliced chicken breast and roasted vegetables.

  • 9

    Finish with an extra squeeze of lemon juice or a light drizzle of olive oil if desired, and serve warm.