Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

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

Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

Savor a zesty and satisfying bowl featuring tender lemon-herb roasted chicken paired with fluffy quinoa and a colorful medley of crispy, roasted vegetables. Fresh lemon juice and aromatic herbs infuse each bite with brightness, while the lightly roasted bell peppers and zucchini add the perfect crunch to this balanced, nutrient-packed meal.

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NUTRITION

323kcal
Protein
32.1g
Fat
9.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Bell Pepper, diced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 Garlic Clove

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, combine the chicken breast with lemon juice, minced garlic, and fresh herbs. Let it marinate for at least 15 minutes.

  • 3

    While the chicken marinates, toss the diced bell pepper and sliced zucchini in olive oil, and season lightly with salt and pepper.

  • 4

    Place the vegetables on a lined baking sheet and roast in the preheated oven for 15-20 minutes until they are slightly crispy on the edges.

  • 5

    Simultaneously, bake or grill the marinated chicken until it reaches an internal temperature of 165°F (about 18-20 minutes depending on thickness). Once cooked, slice the chicken into strips.

  • 6

    Warm the cooked quinoa if needed. In a bowl, layer the quinoa as the base, top with the roasted vegetables, and add the sliced chicken on top.

  • 7

    Drizzle any remaining pan juices or an additional squeeze of lemon over the bowl for extra flavor, and serve warm.

Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

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

Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Chicken and Quinoa Bowl with Crispy Vegetables

Savor a zesty and satisfying bowl featuring tender lemon-herb roasted chicken paired with fluffy quinoa and a colorful medley of crispy, roasted vegetables. Fresh lemon juice and aromatic herbs infuse each bite with brightness, while the lightly roasted bell peppers and zucchini add the perfect crunch to this balanced, nutrient-packed meal.

NUTRITION

323kcal
Protein
32.1g
Fat
9.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup Bell Pepper, diced

1/2 cup Zucchini, sliced

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (Thyme, Rosemary)

1 Garlic Clove

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    In a bowl, combine the chicken breast with lemon juice, minced garlic, and fresh herbs. Let it marinate for at least 15 minutes.

  • 3

    While the chicken marinates, toss the diced bell pepper and sliced zucchini in olive oil, and season lightly with salt and pepper.

  • 4

    Place the vegetables on a lined baking sheet and roast in the preheated oven for 15-20 minutes until they are slightly crispy on the edges.

  • 5

    Simultaneously, bake or grill the marinated chicken until it reaches an internal temperature of 165°F (about 18-20 minutes depending on thickness). Once cooked, slice the chicken into strips.

  • 6

    Warm the cooked quinoa if needed. In a bowl, layer the quinoa as the base, top with the roasted vegetables, and add the sliced chicken on top.

  • 7

    Drizzle any remaining pan juices or an additional squeeze of lemon over the bowl for extra flavor, and serve warm.