Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

This vibrant bowl features crispy, lightly seasoned lemon-herb chicken paired with fluffy quinoa and a medley of roasted bell peppers and zucchini. The dish is brightened with fresh lemon juice and aromatic herbs, making it a wholesome, satisfying meal perfect for any time of day.

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NUTRITION

342kcal
Protein
38.7g
Fat
10.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and zucchini with olive oil, salt, and pepper. Roast in the preheated oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, lemon juice, and chopped fresh herbs. For extra crispiness, you can lightly press the chicken into a thin dusting of additional herbs or a light coating of almond flour if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Cook the chicken breast for about 5-6 minutes per side, or until the chicken is cooked through and has a crisp, golden exterior.

  • 5

    Warm the cooked quinoa in a small pot or microwave. Fluff with a fork once warmed.

  • 6

    Assemble the bowl by placing the quinoa first, then slicing the chicken breast and arranging it on top. Add the roasted vegetables around the chicken.

  • 7

    Drizzle a little more lemon juice over the entire bowl for a bright finish and garnish with additional fresh herbs if desired.

Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

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

Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Chicken Quinoa Bowl with Roasted Vegetables

This vibrant bowl features crispy, lightly seasoned lemon-herb chicken paired with fluffy quinoa and a medley of roasted bell peppers and zucchini. The dish is brightened with fresh lemon juice and aromatic herbs, making it a wholesome, satisfying meal perfect for any time of day.

NUTRITION

342kcal
Protein
38.7g
Fat
10.2g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 cup diced Red Bell Pepper

1/2 cup diced Zucchini

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    On a baking sheet, toss the diced red bell pepper and zucchini with olive oil, salt, and pepper. Roast in the preheated oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    Meanwhile, season the chicken breast with salt, pepper, lemon juice, and chopped fresh herbs. For extra crispiness, you can lightly press the chicken into a thin dusting of additional herbs or a light coating of almond flour if desired.

  • 4

    Heat a non-stick skillet over medium-high heat. Cook the chicken breast for about 5-6 minutes per side, or until the chicken is cooked through and has a crisp, golden exterior.

  • 5

    Warm the cooked quinoa in a small pot or microwave. Fluff with a fork once warmed.

  • 6

    Assemble the bowl by placing the quinoa first, then slicing the chicken breast and arranging it on top. Add the roasted vegetables around the chicken.

  • 7

    Drizzle a little more lemon juice over the entire bowl for a bright finish and garnish with additional fresh herbs if desired.