Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor this vibrant bowl featuring lemon herb chicken paired with a medley of roasted vegetables and a bed of fluffy quinoa. The dish showcases succulent chicken infused with fresh lemon and aromatic herbs, complemented by the natural sweetness of red bell pepper and carrot, the crunch of broccoli, and the tender bite of zucchini. Perfectly balanced in flavor and texture, it's an energizing meal great for any time of day!

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NUTRITION

413kcal
Protein
40.1g
Fat
10.9g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1 cup Broccoli Florets

1 small Zucchini

1 small Carrot

1 tsp Olive Oil

Juice of 1/2 Lemon

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, chop broccoli into florets, dice the zucchini, and cut the carrot into thin rounds.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and squeeze the juice of half a lemon over it. Season with dried thyme, rosemary, salt, and pepper.

  • 4

    Arrange the prepared vegetables around the chicken on the sheet pan. Toss the vegetables lightly with any leftover olive oil and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

  • 6

    While the sheet pan is in the oven, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Once cooked, slice the chicken into bite-sized pieces and combine with the roasted vegetables over the quinoa in a bowl.

  • 8

    Finish with an extra squeeze of lemon juice if desired, toss gently, and serve warm.

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

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

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken and Roasted Vegetable Power Bowl

Savor this vibrant bowl featuring lemon herb chicken paired with a medley of roasted vegetables and a bed of fluffy quinoa. The dish showcases succulent chicken infused with fresh lemon and aromatic herbs, complemented by the natural sweetness of red bell pepper and carrot, the crunch of broccoli, and the tender bite of zucchini. Perfectly balanced in flavor and texture, it's an energizing meal great for any time of day!

NUTRITION

413kcal
Protein
40.1g
Fat
10.9g
Carbs
41.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1 cup Broccoli Florets

1 small Zucchini

1 small Carrot

1 tsp Olive Oil

Juice of 1/2 Lemon

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Slice the red bell pepper into strips, chop broccoli into florets, dice the zucchini, and cut the carrot into thin rounds.

  • 3

    Place the chicken breast on the sheet pan. Drizzle with olive oil and squeeze the juice of half a lemon over it. Season with dried thyme, rosemary, salt, and pepper.

  • 4

    Arrange the prepared vegetables around the chicken on the sheet pan. Toss the vegetables lightly with any leftover olive oil and season with salt and pepper.

  • 5

    Roast in the oven for 20-25 minutes or until the chicken is cooked through and the vegetables are tender and slightly charred at the edges.

  • 6

    While the sheet pan is in the oven, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Once cooked, slice the chicken into bite-sized pieces and combine with the roasted vegetables over the quinoa in a bowl.

  • 8

    Finish with an extra squeeze of lemon juice if desired, toss gently, and serve warm.