Lemon Herb Roasted Chicken and Crispy 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 Crispy Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Crispy Vegetable Quinoa Bowl

Savor the zesty infusion of lemon and fresh herbs on tender, roasted chicken paired with a delightful medley of crispy vegetables and fluffy quinoa. This bowl is a perfect balance of vibrant flavors and textures, ideal for a satisfying and healthful meal any time of day.

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NUTRITION

337kcal
Protein
33g
Fat
8.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, blend together lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast with the lemon herb mixture and let it marinate for at least 15 minutes.

  • 4

    Place the marinated chicken on a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss broccoli, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil. Spread them onto another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until they become slightly crispy on the edges.

  • 7

    Prepare cooked quinoa if not already done.

  • 8

    Slice the roasted chicken and assemble the bowl by placing quinoa as the base, layering with roasted vegetables, and topping with sliced chicken.

  • 9

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

Lemon Herb Roasted Chicken and Crispy 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 Crispy Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Lemon Herb Roasted Chicken and Crispy Vegetable Quinoa Bowl

Savor the zesty infusion of lemon and fresh herbs on tender, roasted chicken paired with a delightful medley of crispy vegetables and fluffy quinoa. This bowl is a perfect balance of vibrant flavors and textures, ideal for a satisfying and healthful meal any time of day.

NUTRITION

337kcal
Protein
33g
Fat
8.3g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/4 cup Red Onion

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Thyme, Rosemary)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, blend together lemon juice, olive oil, chopped fresh herbs, salt, and pepper.

  • 3

    Coat the chicken breast with the lemon herb mixture and let it marinate for at least 15 minutes.

  • 4

    Place the marinated chicken on a baking sheet and roast in the preheated oven for 20-25 minutes or until the internal temperature reaches 165°F (74°C).

  • 5

    Meanwhile, toss broccoli, red bell pepper, and red onion with a pinch of salt, pepper, and a drizzle of olive oil. Spread them onto another baking sheet.

  • 6

    Roast the vegetables in the oven for about 15 minutes until they become slightly crispy on the edges.

  • 7

    Prepare cooked quinoa if not already done.

  • 8

    Slice the roasted chicken and assemble the bowl by placing quinoa as the base, layering with roasted vegetables, and topping with sliced chicken.

  • 9

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