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

Enjoy a vibrant bowl featuring juicy lemon herb chicken, fluffy quinoa, and a medley of roasted vegetables tossed in a light, zesty dressing. This bowl offers a balanced fusion of textures and flavors, making it a satisfying and nutritious meal perfect for any time of day.

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NUTRITION

384kcal
Protein
40.2g
Fat
10.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

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

  • 3

    While vegetables are roasting, season the chicken breast with salt, pepper, lemon juice, and chopped fresh herbs. Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes on each side or until fully cooked and golden brown.

  • 4

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 5

    Slice the chicken breast and place it on top of the quinoa and vegetables. Drizzle with a little more lemon juice and a teaspoon of olive oil if desired.

  • 6

    Garnish with additional fresh herbs 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

Enjoy a vibrant bowl featuring juicy lemon herb chicken, fluffy quinoa, and a medley of roasted vegetables tossed in a light, zesty dressing. This bowl offers a balanced fusion of textures and flavors, making it a satisfying and nutritious meal perfect for any time of day.

NUTRITION

384kcal
Protein
40.2g
Fat
10.8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup cooked Quinoa

1 cup Mixed Roasted Vegetables

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons Fresh Herbs (Parsley, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced bell peppers, zucchini, and red onion with a drizzle of olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 2

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

  • 3

    While vegetables are roasting, season the chicken breast with salt, pepper, lemon juice, and chopped fresh herbs. Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes on each side or until fully cooked and golden brown.

  • 4

    In a bowl, combine the cooked quinoa with the roasted vegetables.

  • 5

    Slice the chicken breast and place it on top of the quinoa and vegetables. Drizzle with a little more lemon juice and a teaspoon of olive oil if desired.

  • 6

    Garnish with additional fresh herbs and serve warm.