Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

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

Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl packed with crispy lemon herb chicken, fluffy quinoa, roasted broccoli and red bell pepper, and a creamy avocado topping. This bowl offers a refreshing balance of tangy citrus and savory herbs, crowned with a pop of fresh lemon zest.

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NUTRITION

482kcal
Protein
35.5g
Fat
19.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

3/4 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 Avocado

1 tbsp Lemon Juice & Zest

Pinch of Dried Thyme

Pinch of Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice and zest, dried thyme, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on a cutting board and pat dry. Rub the lemon herb mixture evenly over the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden to create a crispy exterior.

  • 5

    Transfer the seared chicken to the prepared baking sheet and finish cooking in the oven for about 10-12 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, in a separate bowl, toss the broccoli and red bell pepper with a pinch of salt and a tiny drizzle of olive oil. Roast them in the oven for about 10 minutes until slightly tender and charred around the edges.

  • 7

    Prepare quinoa as per package directions if not already cooked. Measure out 3/4 cup cooked quinoa.

  • 8

    Slice the avocado and assemble your bowl by layering the quinoa, roasted vegetables, and sliced chicken. Top with avocado slices.

  • 9

    Garnish with an extra squeeze of lemon and a sprinkle of herbs if desired before serving.

Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

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

Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Chicken Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl packed with crispy lemon herb chicken, fluffy quinoa, roasted broccoli and red bell pepper, and a creamy avocado topping. This bowl offers a refreshing balance of tangy citrus and savory herbs, crowned with a pop of fresh lemon zest.

NUTRITION

482kcal
Protein
35.5g
Fat
19.6g
Carbs
43.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Olive Oil

3/4 cup cooked Quinoa

1/2 cup Broccoli

1/2 cup Red Bell Pepper

1/2 Avocado

1 tbsp Lemon Juice & Zest

Pinch of Dried Thyme

Pinch of Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together olive oil, lemon juice and zest, dried thyme, dried oregano, salt, and pepper.

  • 3

    Place the chicken breast on a cutting board and pat dry. Rub the lemon herb mixture evenly over the chicken.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the chicken breast for 2-3 minutes on each side until golden to create a crispy exterior.

  • 5

    Transfer the seared chicken to the prepared baking sheet and finish cooking in the oven for about 10-12 minutes, or until the internal temperature reaches 165°F.

  • 6

    Meanwhile, in a separate bowl, toss the broccoli and red bell pepper with a pinch of salt and a tiny drizzle of olive oil. Roast them in the oven for about 10 minutes until slightly tender and charred around the edges.

  • 7

    Prepare quinoa as per package directions if not already cooked. Measure out 3/4 cup cooked quinoa.

  • 8

    Slice the avocado and assemble your bowl by layering the quinoa, roasted vegetables, and sliced chicken. Top with avocado slices.

  • 9

    Garnish with an extra squeeze of lemon and a sprinkle of herbs if desired before serving.