Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

A refreshing and balanced bowl featuring tender roasted chicken glazed with lemon herb marinade, complemented by fluffy quinoa and a colorful medley of roasted vegetables. Each bite delivers a harmonious blend of tangy citrus, aromatic herbs, and the wholesome goodness of fresh produce.

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NUTRITION

387kcal
Protein
43.9g
Fat
7.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tbsp Lemon Juice

1/2 tsp Extra Virgin Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs. Stir to make the marinade.

  • 3

    Place the chicken breast on a baking sheet and brush evenly with the lemon herb marinade. Season lightly with salt and pepper if desired.

  • 4

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 5

    Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Lightly toss broccoli and red bell pepper with a drizzle of olive oil and a pinch of salt, then roast them in the oven for 12-15 minutes until tender yet crisp.

  • 7

    Slice the roasted chicken into strips.

  • 8

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

  • 9

    Drizzle any remaining lemon herb sauce over the bowl and serve warm.

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

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

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Vegetable Quinoa Bowl

A refreshing and balanced bowl featuring tender roasted chicken glazed with lemon herb marinade, complemented by fluffy quinoa and a colorful medley of roasted vegetables. Each bite delivers a harmonious blend of tangy citrus, aromatic herbs, and the wholesome goodness of fresh produce.

NUTRITION

387kcal
Protein
43.9g
Fat
7.7g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Quinoa

1 cup Broccoli

1/2 cup Red Bell Pepper

1 tbsp Lemon Juice

1/2 tsp Extra Virgin Olive Oil

1 Garlic Clove

2 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small bowl, combine lemon juice, olive oil, minced garlic, and chopped fresh herbs. Stir to make the marinade.

  • 3

    Place the chicken breast on a baking sheet and brush evenly with the lemon herb marinade. Season lightly with salt and pepper if desired.

  • 4

    Roast the chicken in the oven for about 20-25 minutes, or until fully cooked and the internal temperature reaches 165°F.

  • 5

    Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork.

  • 6

    Lightly toss broccoli and red bell pepper with a drizzle of olive oil and a pinch of salt, then roast them in the oven for 12-15 minutes until tender yet crisp.

  • 7

    Slice the roasted chicken into strips.

  • 8

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

  • 9

    Drizzle any remaining lemon herb sauce over the bowl and serve warm.